Instructions:
Step 1: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Step 2: In a large bowl, mix cooked rice, shredded chicken, French onion soup, sour cream, pickle juice, garlic powder, onion powder, chopped pickles, and 1 cup of mozzarella cheese. Season with salt and pepper to taste.
Step 3: Spread the mixture evenly into the prepared baking dish. Top with the remaining 1/2 cup of mozzarella cheese.
Step 4: Bake for 25-30 minutes, until the cheese is melted and bubbly. Broil for 2-3 minutes for a golden top, if desired.
Step 5: Remove from oven, let cool slightly, then garnish with chopped parsley. Serve warm.
Storage information:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until heated through.
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