Chicken & Wild Rice Casserole

• Meat

  • 4 Chicken breasts, boneless

• Canned Goods

  • 1 can Cream of chicken soup
  • 3 cups Pepperidge farm herb seasoned stuffing

• Pasta & Grains

  • 1 (6 ounce package Uncle ben's long grain and wild rice

• Baking & Spices

  • 1 Paprika

• Dairy

  • 1/2 cup Butter
  • 2 cups Monterey jack cheese, Grated

• Liquids

  • 1/4 cup Chicken broth or water

Found on garnishandglaze.com

Description

Ingredients

• 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
• Paprika
• 3 cups Pepperidge Farm herb seasoned stuffing
• ½ cup butter, melted

Directions

• 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 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.