Spicy Gochujang Baked Chicken Rice Casserol
Ingredients
2 cups cooked rice
2 cups cooked chicken breast, shredded
1 tbsp gochujang (Korean chili paste)
1/2 cup sour cream
1/2 cup mayonnaise or plain Greek yogurt
1/2 cup milk
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese (plus extra for topping)
2 garlic cloves, minced
1/2 tsp paprika
Salt & pepper to taste
1 tbsp chopped parsley
Red chili flakes (optional)
Directions
Preheat Oven: Preheat to 375°F (190°C).
Mix Base: In a large bowl, mix together gochujang, sour cream, mayo, milk, garlic, paprika, salt, and pepper until smooth.
Combine Ingredients: Fold in shredded chicken, cooked rice, mozzarella, and cheddar. Mix well to coat evenly.
Bake: Pour mixture into a greased casserole dish. Top with extra cheddar. Bake for 20–25 minutes until bubbly and golden.
Broil (Optional): Broil for 2–3 minutes for extra crispy cheese topping.
Finish & Serve: Garnish with parsley and chili flakes. Serve warm!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4–5
Calories ~580