Cheesy Chicken And Rice Casserole
This recipe is great for any occasion! It takes 60 minutes to make the 6 servings.
|2||grilled chicken breasts|
|2 cups||rice (cooked)|
|8 oz||package cream cheese|
|10 oz||cream of mushroom soup|
|1 medium||green pepper|
|1.5 cups||shredded Monterrey Jack cheese|
|Salt and pepper to taste|
|2 Tbsps||Country crock buttery spread|
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.
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.