Whenever I hear the words “comfort food”, this dish is the first thing I think of. I like the fact that I only have to spend 15 minutes preparing for this, instead of standing by the stove for a couple of hours!
If you’re not a fan of Monterey Jack cheese, feel free to use your favorite kind instead. And, of course, you could take the healthy approach by using whole grain brown rice and low-sodium chicken broth. I love adding cauliflower to this bake but you could go with any veggies you like – or none at all!
1 6 ounce package Uncle Ben’s Long Grain and Wild Rice
4 boneless chicken breasts cut into bite size pieces
2 cups Monterey Jack cheese grated
1 can cream of chicken soup
¼ cup chicken broth or water
heavy cream, optional (add if you’d like an extra creamy dish)
3 cups Pepperidge Farm herb seasoned stuffing
1/2 cup Kerrygold butter melted
frozen peas, optional
Cook rice according to package directions.
Spray a 9”x13” casserole dish with cooking spray and pour rice into casserole dish. Cover rice with 1 cup grated cheese and then layer on uncooked chicken pieces over the top of cheese. Sprinkle chicken with paprika and layer with the remaining 1 cup grated cheese. Add frozen peas, if using.
Add broth (or water) to soup, mix, and spoon over top of the cheese.
Add the melted butter to stuffing mix and spread over the top of the casserole.
You can refrigerate overnight or cook immediately.
Bake at 325 degrees for 60 minutes.
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Quick tip: This recipe makes 8 servings.