Ingredients:

  • 2 Tablespoons Olive Oil
  • 1 large Yellow Onion, thinly sliced
  • 3 medium Bell Peppers (Red, Green, Yellow), seeded and thinly sliced
  • 3 cloves Garlic, minced
  • 1 Tablespoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Dried Oregano
  • Kosher Salt & Black Pepper, to taste
  • 2 cups Cooked White Rice (cold)
  • 3 cups Chicken Breast, pre-cooked and shredded
  • 4 ounces Cream Cheese, softened
  • 1/2 cup Sour Cream (full fat)
  • 1/4 cup Chicken Stock (low sodium)
  • 1/4 cup Mild Salsa
  • 1 Tablespoon Lime Juice, freshly squeezed
  • 2 cups Shredded Cheese Blend (Monterey Jack and mild Cheddar, divided)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium-high heat. Add sliced onions and bell peppers. Sauté for 7–8 minutes until softened but still holding a slight crunch.
  3. Stir in the minced garlic, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute until fragrant. Season generously with salt and pepper. Remove from heat and set aside 1/3 of the pepper mixture for topping later.
  4. In a medium mixing bowl, whisk together the softened cream cheese, sour cream, chicken stock, mild salsa, and lime juice until smooth.
  5. Add the cooked rice and shredded chicken to the binder mixture. Stir well to ensure the rice and chicken are fully coated.
  6. Fold in the remaining 2/3 of the sautéed pepper and onion mixture and 1 cup (115g) of the shredded cheese blend. Stir gently until just combined.
  7. Transfer the entire filling mixture into the prepared baking dish, smoothing the top into an even layer.
  8. Scatter the reserved 1/3 of the sautéed peppers and onions evenly over the top, then cover with the remaining 1 cup (115g) of shredded cheese blend.
  9. Bake for 20–25 minutes, or until the casserole is bubbling hot around the edges and the cheese topping is melted and golden brown.
  10. Remove from oven and let the casserole rest on the counter for 10 minutes. This allows the sauce to set up properly.
  11. Garnish and serve while piping hot.