Angel Chicken Rice (Print)
Tender chicken and fluffy rice melded together in a cheesy, creamy sauce with a touch of Italian seasoning, baked to perfection.
# Ingredients:
01 -
3 cups of ready-to-eat chicken, shredded or chopped.
02 -
3 cups of pre-cooked rice.
03 -
1/2 cup of softened butter, cut into chunks.
04 -
8 oz cream cheese, softened and diced.
05 -
10.5 oz can of chicken soup concentrate.
06 -
3 garlic cloves, finely chopped.
07 -
0.7 oz packet of Italian seasoning mix.
08 -
1 cup of chicken broth.
09 -
2 cups of grated Colby Jack cheese, save half for topping.
10 -
Salt and black pepper, as needed.
11 -
Chopped fresh parsley for sprinkling on top.
# Steps:
01 -
Set oven to 350°F. Lightly oil a 9x13 pan.
02 -
Microwave the butter and cream cheese to soften, then stir until creamy.
03 -
Stir together the chicken, rice, creamy mixture, soup, garlic, Italian mix, broth, half the cheese, and seasonings in a bowl.
04 -
Put the mixture into the pan and sprinkle the rest of the cheese on top.
05 -
Cover the pan with foil and bake for 20-25 minutes until it bubbles. Let it rest for 5 minutes, then sprinkle parsley on top.
# Notes:
01 -
Store-bought rotisserie chicken works great.
02 -
You can toss in some vegetables if you'd like.
03 -
Keeping it covered during baking helps it stay moist.