Hot Chicken Rice Casserole

Ingredients

• Servings: 6
• 6 cups water
• 3 cups instant rice
• 2 cups chopped cooked chicken
• 2 (8 ounce) cans sliced mushrooms, drained
• 1 (15 ounce) can french-cut green beans, drained
• 1 (10.75 ounce) can condensed cream of chicken soup
• 3 stalks celery, chopped
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 3/4 cup chopped onion
• 2 tablespoons chopped garlic
• 2 teaspoons salt-free garlic and herb seasoning blend (such as mrs. dash®)
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon monosodium glutamate (such as ac'cent®) (optional)
• 1/4 teaspoon red pepper flakes
• 1 cup shredded mozzarella cheese
• 1 1/2 cups crushed potato chips

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring water to a boil in a pot. stir rice into boiling water, cover pot with a lid, and remove pot from heat. let rice steam until water is absorbed completely, about 5 minutes.
• combine rice, chicken, mushrooms, green beans, cream of chicken soup, celery, sour cream, mayonnaise, onion, garlic, seasoning blend, salt, black pepper, monosodium glutamate, and red pepper flakes in a large bowl; stir until evenly mixed. spread the mixture into a 9x13-inch baking dish; top with mozzarella cheese. sprinkle potato chips over the cheese.
• bake in preheated oven until the cheese is melted and the potato chips are golden brown, 25 to 30 minutes.