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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Empty cabinets inspire creativity :) This is so very easy to make and easy to clean up after. Plus, it's delicious! My husband asks for this at least once a week. Ingredients:
1 (8 ounce) carton sour cream |
1/4 teaspoon onion powder |
1/4 teaspoon garlic powder |
1/2 teaspoon dried dill weed |
1/2 teaspoon dried parsley |
1 (8 ounce) package cream cheese, softened |
1 cup shredded cheddar cheese |
3 tablespoons hot pepper sauce |
1 (14.5 ounce) can chicken broth |
1 cup uncooked white rice |
2 cups cubed, cooked chicken |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix the sour cream, onion powder, garlic powder, dill, and parsley in a large bowl until combined; stir in the cream cheese, Cheddar cheese, and hot pepper sauce. Mix in the chicken broth, a little at a time, and gently stir in the rice and cooked chicken. Scrape into a 2-quart casserole dish.
3. Bake in the preheated oven until the casserole is browned and the rice is tender, about 1 hour.
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