Cheesy Chicken and Rice Casserole
Cheesy Chicken and Rice Casserole takes about 1 hour from beginning to end. This recipe serves 6 and costs $1.76 per serving. This main course has 453 calories, 29g of protein, and 28g of fat per serving. Winter will be even more special with this recipe. A mixture of chicken breasts, green bell pepper, jack cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Pink When. 1416 people were impressed by this recipe. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is pretty good. Try Cheesy Chicken and Rice Casserole, Cheesy Chicken and Rice Casserole, and Cheesy Chicken and Rice Casserole for similar recipes.
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
