Smoky Mountain Chicken and Rice Casserole
8 to 10 servings
- Vegetable cooking spray
- 2 cups sour cream
- One 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.
Recipe reprinted by permission of USA Rice Federation. All rights reserved.
nutrition information per serving
405 calories; 25g total fat; 88mg cholesterol; 769mg sodium; 22g carbohydrates; 1g fiber; 22g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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