Ingredients:
1 (8oz) carton sour cream
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. dried dill weed
1/2 tsp. dried parsley
1 (8oz) pkg. cream cheese, softened
1 cup shredded Cheddar cheese
3 Tbs. hot pepper sauce
1 (14.5 oz) can chicken broth
1 cup uncooked white rice
2 cups cubed, cooked chicken
Preheat oven to 375 degrees.
Mix the sour cream, onion powder, garlic powder, dill weed, & parsley in a large bowl until combined. Stir in the softened cream cheese, Cheddar cheese, & hot pepper sauce. Mix in the chicken broth a little at a time & gently stir in the rice & cooked, cubed chicken. Put in casserole dish.
Bake in preheated oven until the casserole is browned & the rice is tender, about 1 hour.
This is super easy & YUMMY!!! It had the buffalo chicken flavor, but was not really HOT. I will most likely add more of the hot sauce next time I make it. I am sure I will make this one again!!
Forgot to add that as you mix in the chicken broth it seems too runny, but I just added a little more cheese to help absorb it. It will still be somewhat runny when you put it in the pan, but it will absorb as it cooks.
ReplyDeleteJust made this using Louisiana Hot Sauce. I didn't measure the hot sauce, but I will definately be using more of it next time. Nic loved it. Thank you.
ReplyDeleteBTW, I also tend to find it much easier to shred rather than cube chicken. So, although I tried cubing and ended up shredding in this one, it really did seem almost more like a spread to me. For those who like celery I'm sure it would go nice as a celery topper. That way you get your veggies too.
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