Cheesy Chicken and Rice Casserole
You can never have too many main course recipes, so give Cheesy Chicken and Rice Casserole a try. This recipe serves 6. One portion of this dish contains roughly 29g of protein, 28g of fat, and a total of 453 calories. For $1.76 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 1416 people were glad they tried this recipe. It is a good option if you're following a gluten free diet. A mixture of soy buttery spread, salt and pepper, cream cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by spoonacular user asndavis. It will be a hit at your Winter event. From preparation to the plate, this recipe takes about 1 hour. Overall, this recipe earns a solid spoonacular score of 65%. Cheesy Chicken and Rice Casserole, Cheesy Chicken and Rice Casserole, and Cheesy Chicken and Rice Casserole are very similar to this recipe.
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:
covered percent of daily need
