Recipe By Samantha
Rating
Published Apr 2nd
Prep 10m Cook 1h Additional - Ready In 1h 10m
Servings 4 servings Calories 755.6

Empty cabinets inspire creativity! This is so very easy to make and easy to clean up after. Plus, it’s delicious! My husband asks for this at least once a week.

Recipe Ingredients

  • 1 (8 ounce) carton sour cream
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon dried dill weed
  • ½ teaspoon dried parsley
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup shredded Cheddar cheese
  • 3 tablespoons hot pepper sauce
  • 1 (14.5 ounce) can chicken broth
  • 1 cup uncooked white rice
  • 2 cups cubed, cooked chicken

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Mix the sour cream, onion powder, garlic powder, dill, and parsley in a large bowl until combined; stir in the cream cheese, Cheddar cheese, and hot pepper sauce. Mix in the chicken broth, a little at a time, and gently stir in the rice and cooked chicken. Scrape into a 2-quart casserole dish.
  3. 3 Bake in the preheated oven until the casserole is browned and the rice is tender, about 1 hour.

Nutrition Facts

  • Calories 755.6
  • Carbohydrate 41.8 g
  • Cholesterol 170.9 mg
  • Fat 49.9 g
  • Fiber 0.7 g
  • Protein 33.8 g
  • Saturated Fat 28.2 g
  • Sodium 698.3 mg
  • Sugar 0.6 g

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Reviews

  1. This has become a staple in our rotation. So yummy! Per other reviewers I don't cook it for the full hour so it won't be dry. I also use sriracha hot sauce for the right kick. Will be making this one often. Thanks Samantha!
  2. I attempted to make lower fat version with "non fat" sour cream and low fat cream cheese - did not turn out well! If I attempt this again - I will stick with actual full flavor recipe
  3. This was pretty good. I don't think Id cook it again. I doubled the recipe to feed a large family. On the rice not being done I covered the casserole when aluminum foil while it baked for 1 hour. I then removed the foil and let it cook for 20 more minutes or until brown. - Read more ...
  4. Fabulous I have made this twice in the last two days by request! The only thing I changed was I added 1/2 cup of chunky bleu cheese dressing and it was like eating wings!
  5. I used exactly what the recipe called for (hey you only live once) and it was a bit dry. I think next time I'll use a little more of each item and use low fat. I used Franks Red Hot Sauce and overall it tasted awesome. Just the right amount of kick. I liked it - Read more ...
  6. I live in an area in Central America where condensed soups are not readily available. I was looking for a quick and easy casserole recipe using chicken and rice but no condensed soups and came upon this one that fit the bill perfectly! I only used half of the recommended sour cream and cream cheeses - Read more ...
  7. I made this today for dinner. It's really tasty but it got a bit dried out. Some of the rice was a tad bit crunchy yet but I didn't want to bake it any longer. I didn't have onion powder so I minced up some onion and I only put 2 Tbsp hot sauce because - Read more ...
  8. I always thought that the people who altered the recipe before tasting the original weren't giving the recipe a chance. But, I'm pregnant and had some of what this recipe called for and didn't feel like portioning out the spices. So, here's what happened: I grilled the chicken on the Foreman with fajita seasoning for - Read more ...
  9. delicious!! don't want to eat too much of this it will pack on the pounds unless you do a lowfat version.
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