Name: This Dump-and-Bake Chicken Casserole Has a Secret Ingredient
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cups uncooked long-grain white rice; 3 cups (about 1 pound) shredded cooked chicken; 2 (14.75-ounce) cans creamed corn; 1 (16-ounce) jar or bag table-cut kimchi or sauerkraut, undrained; 2 cups chicken broth; 2 cups (8 ounces) shredded low-moisture mozzarella cheese, divided; 1 teaspoon kosher salt; Red pepper flakes, for serving, optional

Ingredients

8 serv.

1 1/2 cups uncooked long-grain white rice
3 cups (about 1 pound) shredded cooked chicken
2 (14.75-ounce) cans creamed corn
1 (16-ounce) jar or bag table-cut kimchi or sauerkraut, undrained
2 cups chicken broth
2 cups (8 ounces) shredded low-moisture mozzarella cheese, divided
1 teaspoon kosher salt
Red pepper flakes, for serving, optional

Instructions

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1 Preheat the oven to 375°F.
2 In a 9x13-inch baking dish, stir together the rice, chicken, creamed corn, kimchi or sauerkraut with its juices, broth, 1 cup of the cheese, and salt. Cover tightly with aluminum foil.
3 Bake until the rice is tender and the liquid is absorbed, 60 to 90 minutes, stirring halfway through. Be sure to re-cover the dish tightly with foil after stirring. If the rice is cooked but the casserole still looks a little soupy, uncover and bake for a few extra minutes until the excess liquid evaporates.
4 Remove the casserole from the oven and switch it to broil on high. Remove the foil, sprinkle with the remaining 1 cup cheese, and broil until melted and spotty golden brown, 3 to 5 minutes.
5 Allow the casserole to cool for 10 to 15 minutes. Sprinkle with red pepper flakes, if using, and serve. Leftovers can be stored in the casserole dish, covered, or in an airtight container in the refrigerator for up to 3 days. Love the recipe? Leave us stars and a comment below!