Angel Chicken Rice (Printable Version)
Tender chicken and rice baked in a heavenly creamy cheese sauce, seasoned perfectly with Italian herbs and sprinkled with bubbly, melted cheese.
# What You'll Need:
01 -
3 cups cooked rice.
02 -
8 ounces cream cheese, softened and cut into chunks.
03 -
1/2 cup butter, softened and cut into pieces.
04 -
3 cups shredded or chopped cooked chicken.
05 -
1 cup chicken broth.
06 -
10.5 ounces chicken soup (condensed).
07 -
0.7 ounce Italian seasoning packet.
08 -
3 garlic cloves, finely chopped.
09 -
Salt and pepper, adjust how you like.
10 -
Fresh parsley, chopped, for a sprinkle.
11 -
2 cups shredded Colby Jack cheese, split in half.
# Steps to Follow:
01 -
Preheat your oven to 350°F and prepare a 9x13 pan with nonstick spray.
02 -
Warm up the butter and cream cheese a little in the microwave. Stir until creamy.
03 -
In a big bowl, toss together the rice, chicken, cream mixture, dressing mix, soup, garlic, broth, half the cheese, and spices.
04 -
Spread the mixture evenly in your dish. Sprinkle on the other half of the cheese.
05 -
Cover the dish with foil and bake for 20 to 25 minutes, or till it gets bubbly. Let it sit for 5 minutes, then sprinkle with parsley.
# Additional Notes:
01 -
Rotisserie chicken works great.
02 -
Toss in veggies if you'd like.
03 -
Foil keeps everything nice and moist.