- 6 cups water
- 3 cups instant rice
- 2 cups chopped cooked chicken
- 2 (8 ounce) cans sliced mushrooms, drained
- 1 (15 ounce) can French-cut green beans, drained
- 1 (10.75 ounce) can condensed cream of chicken soup
- 3 stalks celery, chopped
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 3/4 cup chopped onion
- 2 tablespoons chopped garlic
- 2 teaspoons salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon monosodium glutamate (such as Ac'cent®) (optional)
- 1/4 teaspoon red pepper flakes
- 1 cup shredded mozzarella cheese
- 1 1/2 cups crushed potato chips
- Preheat oven to 350 degrees F (175 degrees C).
- Bring water to a boil in a pot. Stir rice into boiling water, cover pot with a lid, and remove pot from heat. Let rice steam until water is absorbed completely, about 5 minutes.
- Combine rice, chicken, mushrooms, green beans, cream of chicken soup, celery, sour cream, mayonnaise, onion, garlic, seasoning blend, salt, black pepper, monosodium glutamate, and red pepper flakes in a large bowl; stir until evenly mixed. Spread the mixture into a 9×13-inch baking dish; top with mozzarella cheese. Sprinkle potato chips over the cheese.
- Bake in preheated oven until the cheese is melted and the potato chips are golden brown, 25 to 30 minutes.