“Rice to the Rescue!” Recipe Contest Grand Prize Winner - Lisa Renshaw (2004)

Ingredients

  Vegetable cooking spray

  2 cups sour cream

  1 (10 3/4-ounce) can condensed cream of chicken soup

  2 chipotle peppers in adobo sauce, finely chopped

  1 tsp salt

  1 tsp pepper

  3 cups cooked rice

  2 cups shredded cooked chicken

  2 cups shredded smoked cheddar cheese

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Directions

Preheat oven to 400 degrees. Lightly coat 13x9x2-inch baking dish with vegetable cooking spray.

In large bowl, stir together sour cream, soup, chipotles, salt and pepper until well blended.

Stir in rice, chicken and cheese. Spoon into baking dish. Bake uncovered in preheated oven 20 to 25 minutes, until edges of casserole are bubbly.

Turn oven to broil setting and lightly brown casserole.