“Nothing brings people together like good food.”
I found this recipe in the Jan-Feb 2014 issue of Southern Lady magazine. I’m a pushover for rich looking casseroles and, sure enough, this recipe turned out to be a keeper. My only issue with this dish is that it is too rich … not only is it loaded with calories, it is really over the limit with sodium. I plan to start trying to prepare it using lower sodium ingredients and I’ll modify the recipe if I am successful.
Preheat oven to 375-degrees.
In a large saucepan, combine soup and water over medium-high heat; bring to a simmer. Reduce heat to low. Add cheeses, stirring until melted. Stir in pepper. Remove from heat and set aside.
Pour rice into an ungreased 13x9-inch baking dish. If flavoring packets are separate from the boxed rice, add them to the boiling water and carefully stir until dissolved. Pour boiling water over the rice; spread rice evenly over bottom of dish. Spoon half of soup mixture over rice. Layer chicken and prosciutto evenly over top of soup mixture; top with remaining soup mixture.
Bake uncovered for 1 hour. Let stand for 10 minutes before serving. Garnish with chopped fresh parsley if desired.