This cheesy goodness is a great twist on a classic chicken and rice casserole. We loved the bite jalapeno and chili powder gives the dish. Pepper jack and cheddar cheese add so much flavor and creaminess to the rice. This easy casserole can be quickly thrown together when you are in a pinch and your family will love it. Add a side salad and dinner is served. At the Valley Green Farm, we love havelove havelove cheese! And we really love spicy dishes, too. If your palate doesn't handle a lot of heat, this recipe can be toned down easily by omitting the jalapeno and chili powder. You can also substitute a little more shredded cheddar in place of the pepper jack cheese.For our version, we are keepin' it spicy!And... as always, we recommend using organic and locally haveproduced ingredients whenever possible!
Ingredients :
- 2 can(s) cream of mushroom soup
- 1/4 can(s) water (use soup can to measure)
- 1 cup(s) white rice, uncooked
- 1 clove(s) garlic, minced
- 1 - jalapeno pepper, minced
- 1/2 teaspoon(s) chili powder
- 1 cup(s) pepper jack cheese, shredded
- 3-4 - skinless, boneless chicken breasts
- 1/2 cup(s) cheddar cheese, shredded
Intructions :
- Preheat oven to 350
- In a baking dish, stir together soup, water, and rice
- Add garlic, jalapeno pepper, and chili powder
- Then stir 1/2 cup of the shredded pepper jack into the rice and soup mixture. Be sure ingredients are stirred in evenly throughout the mixture
- Place chicken breasts into soup and rice mixture
- Top chicken with cheddar cheese and remaining pepper jack cheese
- Bake at 350 for 45 to 50 minutes, depending on the thickness of chicken breasts. Breasts are done when no longer pink in the middle and juices run clear
- Serve chicken breasts on plate and spoon out the rice as a side dish. If desired, sprinkle a small amount of additional cheese over chicken just before serving.
Rated 5/5 based on 78 Reviews
Keyword : spicy-cheesy-chicken bake-American