Cheesy Chicken and Rice Casserole

6 steps · 1h total

1. 01

   Preheat Oven

   Get your oven going to 350 °F.
2. 02

   Shred Chicken

   Let the 2 grilled chicken breasts cool down a bit, then shred them into bite-sized pieces. Set them aside in a large mixing bowl.
3. 03

   Sauté Vegetables

   Finely chop the green pepper and red onion. Sauté them in 2 tablespoons Country Crock for about 5 minutes, until they've softened.
4. 04

   Melt Cream Cheese

   Add the cream cheese to the sautéed onion and pepper, stirring until it's melted and fully combined.
5. 05

   Combine Casserole Mix

   Pour the cream cheese and vegetable mixture into the bowl with the shredded chicken. Add the 2 cups cooked rice, Louisiana Hot Sauce (if using), cream of mushroom soup, ½ cup shredded Monterrey Jack cheese, and season with salt and pepper. Stir everything together until it's evenly combined.
6. 06

   Bake and Serve

   Transfer the mixture into a 9 x 13 inch baking dish. Top with the remaining Monterrey Jack cheese, and add a little more salt and pepper if you like.

   Bake for 30 minutes, until the cheese is bubbly and lightly browned. Let the casserole cool for 5 minutes before serving.