Let me just say, that there is SO much you can add to this! *When* I make this again, and I will, there are several things that I will add. The reason why I didn’t this time is that I am “shelf” cooking. We desperately need to go to the grocery, so I used what I had on hand.
I will be putting “optional” by each thing that I will use next time. This can be loaded up with veggies and goodness. There was one mistake that I made. I put the rice in raw and it did not cook up well. This is a technique that I use with Easy Brunzi Baseball Casserole. That always works well. However, this time, I had to add more chicken broth, cover and cook it longer.
Healthy Chicken and Rice Casserole
3 chicken breasts (I cooked these in 1 c. of water, with seasoning, and minced onions in my instant pot). Once it was cooked, I cut it up in chunks. I used 1.5 c. of the chicken stock. Next time, I will use 2 cups of chicken stock.
In a big bowl, I put all my chicken, broth, 1 can cream of chicken, a block of cream cheese, seasoning mix, 2 packets dry ranch, 1 c. rice (COOK THAT FIRST), and some cheddar.
Next time, I will add 1 steamed bag of cauliflower rice, possibly broccoli, fresh mushrooms, and chopped up spinach. Oh, that would be so good.
I put all of that in a greased 13×9 dish. The topping was 2 sleeves of ritz crackers with some butter in it. I ran that through the food processor. Spread that over the top of the casserole and added a bit more cheddar.
Cook at 350 for 30 minutes, covered. Then, I uncovered it for about 20 minutes. It was really good.