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Our fiery 7-layer dip is the ultimate crowd-pleaser, combining layers of creamy goodness, fresh veggies, and bold Williams Taco Seasoning. Dive into this tailgate classic and taste the victory!
1 tbsp Olive oil
1 medium Yellow onion, finely chopped
1 cup Sliced cremini mushrooms, or button mushrooms
2 cloves Garlic, minced
2 cups Cooked, shredded chicken, rotisserie or grilled
2 cups Cooked white or brown rice
1 can (10.5 oz) Cream of mushroom soup
1/2 cup Chicken broth
1 tbsp Worcestershire sauce
1 pkg Williams Meatloaf Seasoning Mix
1/2 tsp Kosher salt
1/4 tsp Black pepper
2 cups Shredded cheddar cheese
Chopped fresh parsley, for garnish
Preheat conventional oven to 375°F. Lightly grease 9×13-inch baking dish with cooking spray and set aside. Heat olive oil in large skillet over medium heat. Add onion and cook until softened, about 3-4 minutes. Add mushrooms, and cook for another 5-6 minutes, until tender. Add garlic and cook until fragrant, about 1 minute. Remove from heat.
Combine chicken, rice, cream of mushroom soup, chicken broth, Worcestershire sauce, meatloaf seasoning mix, salt and pepper in a large bowl. Fold in cooked mushroom mixture and transfer to prepared baking dish in an even layer. Sprinkle evenly with cheese and bake until cheese is melted and edges of casserole are bubbling, about 20-25 minutes.
Let cool slightly before garnishing with parsley and serving.
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