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Cheesy Chicken and Rice Casserole

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Cheesy Chicken and Rice Casserole

Published by Jennifer. 33 Comments.

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Cheesy Chicken Rice and Casserole Bake

Chicken and Cheese Casserole Bake

If there is one thing I REALLY love to do, it’s cooking. The other is creating something easy like this cheesy chicken and rice casserole dish. This week   I wanted to make a new casserole because I REALLY like them. They are always easy to make, and always really good! I ended up creating the Cheesy Chicken and Rice Casserole bake.

Chicken and Cheese Casserole Bake #QuickFixCasseroles

How to Make Cheesy Chicken and Rice Casserole Dish

To make this delicious recipe, I added in all of my favorite ingredients to give it an amazing flavor. It’s also important to be filling and kid friendly as well. One of the main ingredients I use in the majority of my dishes is Country Crock Original Spread. I have used this for years in replacement of butter for a few reasons:

  • Zero gram trans fat per serving
  • Contain no partially hydrogenated oils
  • Has no cholesterol
  • 70% less fat per serving than butter
  • 30% fewer calories per serving than butter

With all of the other things out there for us to use, I always go back to Country Crock. It’s just always been a staple in our house.

What ingredients are needed for cheesy chicken and rice casserole?

To make this delicious recipe we need to get our ingredients together. For this recipe you will need:

  • chicken breasts
  • cream of mushroom soup
  • bell pepper
  • cream cheese
  • red onion
  • Louisiana Hot Sauce
  • rice (cooked)
  • Country Crock Original Spread
  • Monterrey Jack cheese
  • salt and pepper to taste

How do I make a cheesy chicken and rice casserole?

Heat your oven to 350. Then 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 sauté 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, ½ cup Monterrey Jack cheese, and salt and pepper. Mix well.

Pour mixture in a 9 x 13 dish, and cover with the remaining cup of shredded cheese and add salt and pepper to taste. Bake for 30 minutes, and allow to cool for 5 minutes before serving.

Cheesy Chicken and Rice Casserole #QuickFixCasseroles

Also, a great dish to make ahead and freeze for later! I love trying new dishes, and I love it even more when I make a new dish and it’s a big hit with the family. If you have never tried Country Crock Original Spread, give it a try! You will love the benefits of adding this into your family recipes!

You might also like this cheesy chicken spaghetti squash. 

Have you made this? Rate our recipe below! Print the recipe, rate it, and learn more about PinkWhen!

Cheesy Chicken and Rice Casserole Recipe

Cheesy Chicken Rice and Casserole Bake

Course Cheesy Chicken and Rice Casserole Bake

Cuisine American

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 6

Calories 641kcal

Author Jennifer West

Ingredients

  • 2 grilled chicken breasts
  • 1 8 oz package cream cheese
  • 1 10 oz. can cream of mushroom soup
  • 1 medium green pepper
  • ½ red onion
  • 1/4 cup Louisiana Hot Sauce optional
  • 2 cups rice cooked
  • 2 Tbsp Country crock
  • 1 1/2 cup shredded Monterrey Jack cheese
  • Salt and pepper to taste

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 sauté 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, ½ 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.

Nutrition

Calories: 641kcal | Carbohydrates: 57g | Protein: 32g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 122mg | Sodium: 814mg | Potassium: 688mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1055IU | Vitamin C: 24.1mg | Calcium: 324mg | Iron: 1.6mg

**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.

Did you make this recipe? Or planning to?Share a photo, mention @pinkwhenjen, and tag #pinkwhen on Instagram and in your Instagram Story. Don’t forget to RATE this recipe once you’ve made it!!

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