Cheesy Chicken and Rice Casserole
Cheesy Chicken and Rice Casserole might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free recipe has 453 calories, 29g of protein, and 28g of fat per serving. For $1.76 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 1416 people were impressed by this recipe. This recipe from spoonacular user article_119 requires green bell pepper, salt and pepper, soy buttery spread, and cream of mushroom soup. Winter will be even more special with this recipe. From preparation to the plate, this recipe takes around 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is pretty good. If you like this recipe, you might also like recipes such as 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:
covered percent of daily need
