Side view of smokey mountain chicken and rice casserole in a brown ceramic serving dish.

Smoky Mountain Chicken and Rice Casserole

"Rice to the Rescue!" Recipe Contest Grand Prize Winner - Lisa Renshaw

  • Servings


  • vegetable cooking spray
  • 2 cups sour cream
  • 1 (10.75-ounce) can condensed cream of chicken soup
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 cups cooked rice
  • 2 cups cooked chicken, shredded
  • 2 cups smoked Cheddar cheese, shredded


  • 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.

Nutrition Facts

  • Calories 405
  • Total Fat 25g
  • Cholesterol 88mg
  • Sodium 769mg
  • Carbohydrates 22g
  • Dietary Fiber 1g
  • Protein 22g