- Preparation Time : 15 mins | Cooking Time : 40 mins | Makes 4 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 600.0 |
| Total Fat | 32.0 g |
| Saturated Fat | 14.0 g |
| Cholestrol | 115.0 mg |
| Sodium | 1780.0 mg |
| Total Carbs | 42.0 g |
| Dietary Fiber | 1.0 g |
| Sugars | 3.0 g |
| Protein | 35.0 g |
Ingredients List
- 4 tbsp. margarine, divided
- 2 cups shredded cooked chicken
- 1/4 cup cayenne pepper sauce, divided
- 1 cup regular rice or converted rice
- 2 cups water
- 1 1/2 Tbsp. Knorr ® Chicken flavor Bouillon
- 1/2 cup Hellmann’s® or Best Foods® Mayonnaise Light Mayo
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup chopped celery
- 1/4 cup crumbled blue cheese
DIRECTIONS
-
Preheat oven to 375°. Spray 8-inch baking dish with nonstick cooking spray; set aside.
-
Melt 2 tablespoons margarine in 12-inch nonstick skillet over medium heat and heat chicken with 1 tablespoon cayenne pepper sauce, stirring occasionally, 2 minutes. Remove chicken mixture and set aside.
-
Melt remaining 2 tablespoons margarine in same skillet and cook rice, stirring occasionally, 2 minutes or until golden. Stir in water and Knorr® Chicken flavor Bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender.
-
Remove rice from heat, then stir in chicken mixture, remaining 3 tablespoon cayenne pepper sauce, Hellmann's® or Best Foods® Light Mayonnaise and sour cream. Spread 1/2 of the mixture in prepared dish. Sprinkle with 1/2 cup cheddar cheese, then top with remaining chicken mixture and cheddar cheese.
-
Bake 10 minutes or until cheese is melted. Top with celery and blue cheese.
