Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cheddar cheese, shredded
- 2 jalapenos, diced
- 1 cup sour cream
- 1 can cream of chicken soup
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 cups cooked rice
- 1/2 cup breadcrumbs
- 1 tbsp butter, melted
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix chicken, cheddar cheese, jalapenos, sour cream, cream of chicken soup, milk, garlic powder, onion powder, black pepper, and salt.
- Stir in cooked rice until well combined.
- Transfer the mixture to a greased casserole dish.
- In a small bowl, mix breadcrumbs and melted butter.
- Sprinkle the breadcrumb mixture over the casserole.
- Bake for 25-30 minutes until golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
- Adjust jalapeno amount for more or less heat.
- Store leftovers in the fridge for up to 3 days.
- Reheat in the oven for best texture.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg