Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup uncooked white rice
- 1 1/2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix shredded chicken, uncooked rice, chicken broth, sour cream, onions, bell peppers, garlic powder, paprika, salt, and pepper.
- Transfer the mixture to a greased baking dish.
- Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle cheese evenly over the top, and bake uncovered for another 10 minutes or until cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Add a dash of hot sauce for extra spice.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg