• 4 boneless, skinless chicken breasts, cooked and shredded
  • 1 (10.75 oz.) can cream of chicken soup
  • 1 (6 oz.) package wild rice with seasoning packet
  • 3 cups herb-seasoned stuffing mix
  • 2 cups monterey jack cheese, grated, divided
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/3 cup low-sodium chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Kosher salt and freshly ground pepper, to taste


  1. Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
  2. Cook rice with seasoning packet according to packaging directions, then place in a large bowl.
  3. Stir in chicken, chicken soup, chicken broth, garlic powder, onion powder and paprika, and season with salt and pepper, if desired.
  4. Pour half of chicken mixture into greased baking dish and sprinkle 1 cup cheese on top. Pour remaining chicken mixture over the cheese, then top with remaining cheese.
  5. In a separate bowl, pour melted butter over herb stuffing and stir together, then spread stuffing over baking dish.
  6. Place in oven and bake for 30 minutes, or until stuffing is golden brown.
  7. Remove from oven and let cool 5 minutes before serving.

Recipe adapted from Garnish and Glaze

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