Cheesy Chicken and Rice Casserole

Cheesy Chicken and Rice Casserole is a gluten free main course. One portion of this dish contains around 29g of protein, 28g of fat, and a total of 453 calories. This recipe serves 6 and costs $1.76 per serving. 1416 people found this recipe to be flavorful and satisfying. It can be enjoyed any time, but it is especially good for Winter. It is brought to you by spoonacular user booher07. If you have green bell pepper, cooked rice, salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Cheesy Chicken and Rice Casserole, Cheesy Chicken and Rice Casserole, and Cheesy Chicken and Rice Casserole.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 grilled chicken breasts

2 cups rice (cooked)

1 8oz package cream cheese

1 10oz. can cream of mushroom soup

1 medium green pepper

1½ cup shredded Monterrey Jack cheese

½ red onion

Salt and pepper to taste

2 Tbsp Country crock buttery spread

Equipment:

mixing bowl

oven

bowl

Cooking instruction summary:

Heat your oven to 350.Take your 2 grilled chicken breasts and allow them to slightly cool. Shred chicken breasts and place to the side in a mixing bowl.Finely chop your pepper and onion and saut in 2 Tbsp Country Crock for 5 minutes until soft.Add cream cheese into the onion and pepper and mix well.Pour into the large bowl with chicken. Mix in rice, hot sauce, cream of mushroom soup, cup Monterrey Jack cheese, and salt and pepper. Mix well.Pour mixture in a 9 x 13 dish, and cover with remaining cheese and add salt and pepper to taste. Bake for 30 minutes. Allow to cool for 5 minutes before serving.

 

Step by step:


1. Heat your oven to 350.Take your 2 grilled chicken breasts and allow them to slightly cool. Shred chicken breasts and place to the side in a mixing bowl.Finely chop your pepper and onion and saut in 2 Tbsp Country Crock for 5 minutes until soft.

2. Add cream cheese into the onion and pepper and mix well.

3. Pour into the large bowl with chicken.

4. Mix in rice, hot sauce, cream of mushroom soup, cup Monterrey Jack cheese, and salt and pepper.

5. Mix well.

6. Pour mixture in a 9 x 13 dish, and cover with remaining cheese and add salt and pepper to taste.

7. Bake for 30 minutes. Allow to cool for 5 minutes before serving.


Nutrition Information:

Quickview
452k Calories
29g Protein
27g Total Fat
20g Carbs
9% Health Score
Limit These
Calories
452k
23%

Fat
27g
43%

  Saturated Fat
14g
91%

Carbohydrates
20g
7%

  Sugar
2g
3%

Cholesterol
117mg
39%

Sodium
920mg
40%

Get Enough Of These
Protein
29g
58%

Selenium
33µg
47%

Vitamin B3
8mg
43%

Phosphorus
366mg
37%

Vitamin B6
0.72mg
36%

Calcium
262mg
26%

Manganese
0.45mg
22%

Vitamin C
17mg
21%

Vitamin A
999IU
20%

Vitamin B5
1mg
17%

Vitamin B2
0.28mg
16%

Zinc
2mg
15%

Potassium
481mg
14%

Magnesium
43mg
11%

Vitamin B12
0.56µg
9%

Copper
0.18mg
9%

Vitamin E
1mg
9%

Iron
1mg
6%

Vitamin B1
0.1mg
6%

Vitamin K
6µg
6%

Folate
20µg
5%

Fiber
0.8g
3%

Vitamin D
0.47µg
3%

covered percent of daily need
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