Cheesy Pepper Chicken and Rice Casserole Recipe
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 6-8
Ingredients:
- 2 cups white rice
- 3 boneless skinless chicken breasts
- 2 tablespoons butter
- 2 green peppers, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 cup sour cream
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
Instructions:
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Cook Rice: Start by preparing the white rice according to the instructions on the package. Usually, this involves rinsing the rice, bringing it to a boil, then simmering until tender. Set aside once cooked.
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Brown Chicken: While the rice is cooking, heat 1/2 tablespoon of butter in a separate pan over medium heat. Add the chicken breasts and brown them on both sides, then reduce the heat and continue cooking until they are fully cooked through, turning every 5 minutes to ensure even cooking. Once done, remove from the heat and let them cool slightly before cutting them into bite-sized pieces.
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Sauté Peppers and Onions: In another pan, melt the remaining butter over medium heat. Add the diced green peppers, chopped onion, minced garlic, and season with salt and pepper to taste. Sauté the vegetables until the peppers are tender and the onions are translucent.
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Combine Ingredients: In a large mixing bowl, combine the cooked rice, diced chicken, and sautéed vegetables. Mix well to ensure all ingredients are evenly distributed.
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Add Sour Cream: Once the ingredients are mixed, add the sour cream to the bowl and stir until everything is well coated.
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Assemble Casserole: Preheat your oven to 425°F (220°C). Transfer the mixture into a 9×13-inch baking dish (you can also use a combination of dish sizes, like a 9×13-inch and a 7×11-inch). Spread the mixture evenly in the baking dish.
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Top with Cheese: Sprinkle the shredded Monterey Jack cheese and grated Parmesan cheese over the top of the casserole, covering it evenly with a generous layer of cheese.
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Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
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Serve: Once done, remove the casserole from the oven and let it cool slightly before serving. This dish pairs well with tortillas and hot sauce, but it’s delicious on its own as well.
Nutritional Information (Per Serving):
- Calories: 696.3
- Fat: 34.6g
- Saturated Fat: 21.1g
- Cholesterol: 118.2mg
- Sodium: 593.3mg
- Carbohydrates: 59.6g
- Fiber: 1.6g
- Sugar: 1.8g
- Protein: 35.2g
Tips and Variations:
- Make it Spicy: Add some diced jalapeños or red pepper flakes for an extra kick of heat.
- Vegetarian Option: Substitute the chicken with your favorite meat alternative or add extra veggies like mushrooms or zucchini.
- Make-Ahead: You can prepare the casserole ahead of time and refrigerate it until you’re ready to bake. Just remember to add a few extra minutes to the baking time if the casserole is cold when it goes into the oven.
- Cheese Options: Feel free to experiment with different types of cheese for topping the casserole. Cheddar, mozzarella, or even pepper jack would all work well in this recipe.
- Garnish: Sprinkle some chopped fresh herbs like parsley or cilantro over the finished casserole for a pop of color and flavor.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through before serving.
Enjoy this hearty and flavorful Cheesy Pepper Chicken and Rice Casserole with your family and friends! It’s sure to become a new favorite in your recipe collection. 🍲🧀
