Cheesy Chicken and Rice Casserole
Cheesy Chicken and Rice Casserole might be a good recipe to expand your main course recipe box. One serving contains 453 calories, 29g of protein, and 28g of fat. This recipe serves 6 and costs $1.76 per serving. It can be enjoyed any time, but it is especially good for Autumn. A mixture of soy buttery spread, cooked rice, green bell pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 1 hour. Several people made this recipe, and 1416 would say it hit the spot. It is brought to you by spoonacular user mesquite. 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
