Ingredients
Scale
- 2 cups cooked white rice
- 2 cups shredded cooked chicken
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Melt the butter in a skillet over medium heat. Add the minced garlic and sauté for 1 minute.
- In a large mixing bowl, combine the cooked rice, shredded chicken, garlic-butter mixture, cream of chicken soup, and chicken broth. Stir in half of the mozzarella cheese, dried parsley, salt, and pepper.
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and spread the mixture evenly. Top with the remaining cheese.
- Bake for 20-25 minutes until bubbly and the cheese is golden-brown.
Notes
- Use leftover chicken or rotisserie chicken for convenience.
- You can substitute brown rice for white rice if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg