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Baked Chicken and Rice Casserole

Name: Baked Chicken and Rice Casserole
Prep time: 15 s
Cook time: 40 s
Total time: 55 s
Yield: 5
Cuisine: Mexican
Ingredients: 2 cups cooked white rice; 2 cups cookedcubed chicken; 1 cup (4 ounces) shredded mozzarella or cheddar cheese; 1/2 medium onionchopped; 1/2 cup chopped fresh cilantro; 4 teaspoons MAGGI Granulated Chicken Flavor Bouillon; 2 large eggslightly beaten; 1 can (7.6 fluid ounces) NESTLÉ Media Crema Ligera Lite Table Cream; 1/2 cup lowfat milk

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Level

Easy

Prep

15 min

Cook

40 min

Servings

5 servings

Baked Chicken and Rice Casserole is a quick and easy weeknight comfort meal. Add luxury with some cream and garnish with fresh cilantro. Serve with vegetables.

Ingredients

The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Media Crema Lite

(7.6 oz. Can)

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2 cups cooked white rice
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2 cups cooked, cubed chicken
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1 cup (4 ounces) shredded mozzarella or cheddar cheese
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1/2 medium onion, chopped
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1/2 cup chopped fresh cilantro
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4 teaspoons MAGGI Granulated Chicken Flavor Bouillon
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2 large eggs, lightly beaten
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1 can (7.6 fluid ounces) NESTLÉ Media Crema Ligera Lite Table Cream
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1/2 cup lowfat milk

Make It

Step 1

Preheat oven to 350° F. Grease 2-quart casserole dish.

Step 2

Combine rice, chicken, cheese, onion, cilantro and bouillon in large bowl; mix well. Add eggs, media crema and milk. Stir until combined. Pour in prepared casserole dish.