Gluten free

Cheesy chicken and rice casserole

Name: Cheesy chicken and rice casserole
Total time: 60 min
Yield: 6 servings
Ingredients: 2 cooked chicken breast; 316 g cooked long grain rice; 226.8 g cream cheese; 283.5 g condensed cream of mushroom soup; 1 medium green bell pepper; 169.5 g monterey jack cheese; 0.5 red onion; 6 servings salt and pepper; 2 Tbsps vegan margarine

A comforting Cheesy Chicken and Rice Casserole recipe perfect for autumn, gluten-free diets. It covers 17% of your daily vitamins and minerals and takes about 1 hour to make.

Ingredients

cooked chicken breast

cooked long grain rice

316 g

cream cheese

226.8 g

condensed cream of mushroom soup

283.5 g

green bell pepper

1 medium

monterey jack cheese

169.5 g

red onion

0.5

salt and pepper

6 servings

vegan margarine

2 Tbsps

Method

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.

Nutrition:

601 kcal

Carbs

51 g

Fat

28 g

Protein

33 g

Share recipe: