Cheesy Chicken and Rice Casserole

Cheesy Chicken and Rice Casserole might be a good recipe to expand your main course repertoire. 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. If you have green bell pepper, salt and pepper, soy buttery spread, and a few other ingredients on hand, you can make it. 1416 people have made this recipe and would make it again. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 1 hour. It is brought to you by spoonacular user linnyboo88. With a spoonacular score of 65%, this dish is pretty good. 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:

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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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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