Spicy Chicken Casserole

Ops, I forgot to capture a photo of the dish after baking and even with the leftovers.

Ingredients:

• 1 Can (10.5oz) Cream of Chicken Soup
• 1 Cup Rice (cooked)
• 1 Cup Mozzarella Cheese (shredded)
• 1/2 Cup Sour Cream
• 2 Large Chicken Breast (cooked)
• 1 (8oz) Philadelphia Cream Cheese (room temperature)
• 1 Sleeve Buttery Crackers (crushed)
• 4 TBSP Unsalted Butter (melted)
• 1 1/2 TSP Creole Seasoning
• 1/2 TSP Garlic Powder
• 1 TSP Parsley (dried)

Instructions:

Preheat oven to 350°F.

In a mixing bowl add Cream of Chicken Soup, Rice, Mozzarella Cheese, Sour Cream, Philadelphia Cream Cheese, Creole Seasoning, and Parsley and stir well. Fold in Chicken Breast and set aside.

Melt Unsalted Butter. Crush Buttery Crackers. In a mixing bowl, stir the Buttery Crackers, Garlic Powder, and Unsalted Butter together. Set aside.

Pour chicken mixture into a 9″ square baking dish. Top with sprinkled Mozzarella Cheese. Then top with cracker mixture. 

Bake for 30 minutes and until the cracker topping is golden brown.

Notes:

• Buttery crackers like Club, Keebler, or Ritz.
• Cajun Seasoning Blend may be substituted for Creole Seasoning Blend in a pinch.
• Homemade Creole Seasoning Blend consists of Black Pepper, Cayenne Pepper, Garlic Powder, Onion Powder, Oregano (dried), Paprika, Salt, Thyme (dried), and White Pepper.
• Homemade Creole Seasoning Blend may last up to 6 months in an airtight container. Disregard blend with faded aroma and color.
• Holds well to be premade just add the cracker crumb before baking. Must be kept refrigerated.
• Leftovers refrigerated lasts up to 3 days.
• Leftovers last up to 4 months in the freezer.
• Omit the Rice for a lighter casserole.
• Reheats well in the oven for 35 minutes.
• Substitute 4 oz of Philadelphia Cream Cheese with Cottage Cheese, Feta, Goat Cheese, Greek Yogurt, or Ricotta.
• Use 5 Cups of Rotisserie Chicken or Turkey.
• Use 1 TBSP fresh Parsley vs dry.