Smoky Mountain Chicken and Rice Casserole
“Rice to the Rescue!” Recipe Contest Winner - Lisa Renshaw
Yield: Makes 8 to 10 Servings.
Vegetable cooking spray
2 cups sour cream
1 (10 3/4-ounce) can condensed cream of chicken soup
2 chipotle peppers in adobo sauce, finely chopped
1 teaspoon salt
1 teaspoon pepper
3 cups cooked rice
2 cups shredded cooked chicken
2 cups shredded smoked cheddar cheese
Preheat oven to 400 degrees. Lightly coat 13x9x2-inch baking dish with vegetable cooking spray. In large bowl, stir together sour cream, soup, chipotles, salt and pepper until well blended. Stir in rice, chicken and cheese. Spoon into baking dish. Bake uncovered in preheated oven 20 to 25 minutes, until edges of casserole are bubbly. Turn oven to broil setting and lightly brown casserole.
Total Fat 25g
Total Carbohydrate 22g
Dietary Fiber 1g