Chicken and Wild Rice Casserole
Are you looking for the ultimate comfort food? This creamy, cheesy, crunchy Chicken and Wild Rice Casserole is exactly what you need!
Ingredients
- 6 ounces Uncle Ben’s Long Grain and Wild Rice (1 package)
- 2 cups Monterey Jack cheese shredded
- 4 boneless chicken breasts cut into bite size pieces
- 2 teaspoons paprika
- 10.75 ounces cream of chicken soup (1 can)
- ¼ cup chicken broth or water
- ½ cup butter melted
- 3 cups Pepperidge Farm herb seasoned stuffing (1/2 of a 12 ounce package)
- Fresh parsley chopped, for garnish
Instructions
- Preheat oven to 325 degrees F.
- Cook rice according to package directions.
- Spray a 9-inch x 13-inch baking dish with cooking spray and pour cooked rice into the dish.
- Cover rice with 1 cup of cheese and then layer on uncooked chicken pieces over the top of the cheese. Sprinkle chicken with paprika and then top with remaining 1 cup of cheese.
- In a medium bowl, add broth to the soup. Mix together and then spoon over top of the cheese.
- Add the melted butter to stuffing mix in a medium bowl. Mix until stuffing is moistened. Spread evenly over the top of the casserole.
- At this point, you can cover and refrigerate the casserole overnight, freeze it for later, or cook immediately.
- Bake for 60 minutes until filling is bubbling and top is golden brown.
- Remove from oven and let cool for 5-10 minutes before serving. Sprinkle top with chopped parsley, if desired.