Summary

Cheesy Chicken and Rice Casserole might be just the main course you are searching for. One serving contains 410 calories, 21g of protein, and 27g of fat. This gluten free recipe serves 6 and costs $1.42 per serving. From preparation to the plate, this recipe takes approximately 1 hour. 1411 person have made this recipe and would make it again. If you have monterrey jack cheese, rice, country crock buttery spread, and a few other ingredients on hand, you can make it. To use up the salt and pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. It will be a hit at your Autumn event. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is solid. Try Cheesy Chicken and Rice Casserole, Cheesy Chicken and Rice Casserole, and Cheesy Chicken And Wild Rice Casserole for similar recipes.

Instructions

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.

Ingredients

• 1 grilled chicken breasts
• 2 rice (cooked)
• 3 package cream cheese
• 4 cream of mushroom soup
• 5 green pepper
• 6 shredded Monterrey Jack cheese
• 7 red onion
• 8 Salt and pepper to taste
• 9 Country crock buttery spread

Directions

• 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.