Prep time: 10 minutes
Cook time: 35–40 minutes
Serves: 6
Creamy Lemon Dill Pasta Salad: The Ultimate Summer Side!
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🛒 Ingredients
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3 cups cooked shredded chicken (rotisserie works great)
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2 cups cooked rice (white or brown)
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1 can (10.5 oz) cream of chicken soup
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½ cup sour cream (or Greek yogurt)
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½ cup milk
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1½ cups shredded mozzarella cheese
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1 cup shredded cheddar cheese
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½ cup cooked bacon bits (optional but delicious)
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½ cup chopped green onions
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½ tsp garlic powder
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½ tsp onion powder
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Salt & pepper to taste
👩🍳 Instructions
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Preheat oven to 375°F (190°C).
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In a large bowl, mix chicken, rice, soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
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Fold in half of the mozzarella and cheddar.
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Spread mixture evenly into a greased 9×13 baking dish.
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Top with remaining cheese and sprinkle bacon bits over the top.
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Bake uncovered for 35–40 minutes until hot and bubbly.
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Garnish with chopped green onions before serving.
Let rest 5 minutes before slicing.
Q: Can I use uncooked rice?
A: No — the rice must be cooked first or the texture won’t turn out right.
Q: Can I make this ahead of time?
A: Yes! Assemble, cover, and refrigerate up to 24 hours. Add 5–10 minutes to bake time.
Q: Can I freeze it?
A: Absolutely. Wrap tightly and freeze up to 2 months. Thaw overnight before baking.
Q: What vegetables can I add?
A: Broccoli, peas, spinach, or sautéed mushrooms work great.
Q: How do I make it lower carb?
A: Swap rice for cauliflower rice.
Q: Can I use a different protein?
A: Yes! Turkey, ground beef, or even diced ham work well.
- Creamy Lemon Dill Pasta Salad: The Ultimate Summer Side! - May 26, 2026
- WW Baked Blueberry Cottage Cheese Breakfast Bowls — Full Recipe - May 26, 2026
- Whole Roasted Cauliflower with Spicy Sriracha Honey Glaze - May 25, 2026