Ingredients

The following ingredients have 8 Servings
  • 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))
  • 1/4 cup chicken broth (or water)
  • 1/2 cup butter (melted)
  • 3 cups Pepperidge Farm herb seasoned stuffing ((1/2 of a 12 ounce package))
  • Fresh parsley (chopped, for garnish)

Instruction

  • 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.