Chicken and Rice Casserole

This rich and flavorful casserole is sure to become a family favorite. Prepare in advance and store in the freezer for an easy weeknight dinner.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 2  cups cooked rice
• 2  cups  shredded mozzarella cheese
• 2  cups  cooked chicken breasts, chopped
• 1 (12 ounce) can evaporated milk
• 2⁄3 cup  finely chopped onion
• 2  large eggs, lightly beaten
• 1  teaspoon  ranch dressing
• 1⁄2 teaspoon garlic powder
•  salt and pepper
• 2  tablespoons butter, melted

Directions

1. Lightly grease 2 quart casserole.
2. Combine rice, cheese, chicken, evaporated milk, onion, eggs, ranch dressing, seasonings, and butter. Stir well.
3. Bake at 350 degrees for 45-50 minutes or until knife inserted in center comes out clean.
4. Freeze Ahead:
5. Prepare as above, do not bake. Cover, freeze for up to 2 months.
6. Thaw overnight in refrigerator. Uncover.
7. Preheat oven to 350 degrees.
8. Bake for 60-70 minutes or until knife inserted in center comes out clean.