Cheesy Pepper Chicken and Rice Casserole |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a great dish to serve with tortillas. My hubby loves it! Ingredients:
2 cups uncooked rice, can be done ahead of time |
3 boneless skinless chicken breasts, can be done ahead of time |
2 tablespoons butter |
2 small green peppers, sliced |
1 onion, diced |
3 cloves garlic, minced |
salt |
pepper |
1 (16 ounce) container sour cream |
1 cup shredded cheddar monterey jack cheese |
1 1/2 cups shredded parmesan cheese |
Directions:
1. In a medium pot prepare rice according to instructions.
2. WHile cooking put 1/2 tbsp butter in another pan and brown chicken, and then reduce heat and cook until done, turning every 5 minutes.
3. In another pan, put the rest of butter and throw in peppers, onion, garlic, and salt and pepper to taste.
4. Cook until peppers are tender.
5. Then cut up chicken and mix rice, chicken and veggies together in a large bowl.
6. Add sour cream and spread in a 9x13 inch baking dish, I usually use a 9x13 dish and a 7x11 dish.
7. Sprinkle cheese on top and bake at 425 for 15-20 minutes, or until cheese is melted.
8. We really like this with tortillas and hot sauce, but can stand on its own.
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