Cheesy Chicken and Rice Casserole
Need a gluten free main course? Cheesy Chicken and Rice Casserole could be a super recipe to try. One serving contains 453 calories, 29g of protein, and 28g of fat. This recipe serves 6 and costs $1.76 per serving. This recipe from spoonacular user activenetworkuser5730 requires chicken breasts, soy buttery spread, cream cheese, and salt and pepper. This recipe is liked by 1416 foodies and cooks. From preparation to the plate, this recipe takes around 1 hour. It will be a hit at your Winter event. Overall, this recipe earns a good spoonacular score of 65%. 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:
covered percent of daily need
