Million Dollar Chicken and Rice
Million Dollar Chicken and Rice layers tender shredded chicken and fluffy white rice with cream cheese, sour cream, garlic, mozzarella, and sharp cheddar. The casserole bakes into a creamy center with a golden two-cheese top, making it practical for weeknight dinners or make-ahead meals.
Equipment
- Large mixing bowl
- 9 x 13-inch baking dish
- Silicone spatula
- Measuring cups and spoons
- Instant-read thermometer
Ingredients
- 3 cups cooked white rice fluffy long-grain
- 3 cups shredded chicken breast cooked
- 8 oz cream cheese softened
- 1 cup sour cream
- 4 cloves garlic minced
- 1 1/2 cups mozzarella cheese shredded
- 1 cup sharp cheddar cheese shredded
- 1/4 cup fresh parsley finely chopped
Instructions
- Preheat the oven to 350°F / 175°C and lightly grease a 9 x 13-inch baking dish.
- Stir the softened cream cheese, sour cream, and minced garlic in a large bowl until smooth.
- Fold in the cooked rice, shredded chicken, 1 cup mozzarella, 1/2 cup cheddar, and most of the parsley.
- Spread the mixture evenly in the baking dish, then top with the remaining mozzarella and cheddar.
- Bake uncovered for 25 to 30 minutes, until the center reaches 165°F / 74°C and the cheese is melted with golden spots.
- Rest for 5 to 10 minutes, garnish with the reserved parsley, and serve warm.
Notes
Storage: Refrigerate cooled leftovers in an airtight container for up to 4 days.
Freezing: Freeze baked, cooled portions for up to 2 months and thaw overnight in the refrigerator.
Reheating: Cover and warm at 325°F / 165°C until the center reaches 165°F / 74°C, or microwave individual portions in short intervals.
Best Tips: Use cooled rice, softened cream cheese, and freshly shredded cheese for a smooth filling and even melt.
Variations: Try cooked brown rice, rotisserie chicken, Monterey Jack, or one cup of peas, broccoli, or sautéed mushrooms.
Make Ahead: Assemble, cover, and refrigerate for up to 24 hours before baking; add 5 to 10 minutes to the bake time.