I first started making this dish for my parents and siblings when I was in high school. As the eldest girl, I claimed free reign over the kitchen.


Serves: 8


  • 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
  • 1 stick butter, melted


  1. Cook rice according to package directions.
  2. Spray a 9”x13” baking 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.
  3. Add broth (or water) to soup, mix, and spoon over top of the cheese.
  4. Add the melted butter to stuffing mix and spread over the top of the casserole.
  5. You can refrigerate overnight (or freeze it for later) or cook immediately.
  6. Bake at 325 degrees for 60 minutes.

Source: allrecipes

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