Chicken and Rice Casserole |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This rich and flavorful casserole is sure to become a family favorite. Prepare in advance and store in the freezer for an easy weeknight dinner. Ingredients:
2 cups cooked rice |
2 cups shredded mozzarella cheese |
2 cups cooked chicken breasts, chopped |
1 (12 ounce) can evaporated milk |
2/3 cup finely chopped onion |
2 large eggs, lightly beaten |
1 teaspoon ranch dressing |
1/2 teaspoon garlic powder |
salt and pepper |
2 tablespoons butter, melted |
Directions:
1. Lightly grease 2 quart casserole.
2. Combine rice, cheese, chicken, evaporated milk, onion, eggs, ranch dressing, seasonings, and butter. Stir well.
3. Bake at 350 degrees for 45-50 minutes or until knife inserted in center comes out clean.
4. Freeze Ahead:.
5. Prepare as above, do not bake. Cover, freeze for up to 2 months.
6. Thaw overnight in refrigerator. Uncover.
7. Preheat oven to 350 degrees.
8. Bake for 60-70 minutes or until knife inserted in center comes out clean.
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