Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This isn't your ordinary Chicken and Rice. Our version loads up with veggies and two types of cheese for a creamy, comfy  casserole all will enjoy.

Tiffany Vickers Davis
Recipe by Cooking Light January 2012

Gallery

Recipe Summary test

Yield:
Serves 6 (serving size: about 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Cut chicken into strips. Heat a medium skillet over ­medium-high heat. Coat pan with cooking spray. Add chicken; sauté 1 minute. Remove chicken. Add onion, red bell pepper strips, and yellow bell pepper strips to pan; sauté 5 minutes. Stir in flour and cumin; cook 1 minute. Add chicken broth, stirring until smooth. Cook 2 minutes. Add pepper Jack cheese; stir until smooth. Remove from heat; stir in chicken and cooked brown rice. Spoon mixture into an 11 x 7–inch glass or ­ceramic baking dish. Sprinkle mixture with Monterey Jack cheese; bake at 375° for 25 minutes.

    Advertisement

Nutrition Facts

357 calories; fat 12.9g; saturated fat 6.9g; sodium 733mg.
Advertisement