Creamy Chicken and Chipotle Rice Bake

My fam went crazy for this dish and I loved it that it could be made ahead, popping it into the oven when I needed it for supper. (And, I had all the ingredients on hand, for once!) In case you’re wondering about the flavor of muenster cheese, no worries; it’s nice andmild. 

Creamy Chicken and Chipotle Rice Bake

4 chicken breasts, cut into 1″ fingers
Tony Cachere’s Cajun Seasoning Blend
3 cups cooked jasmine or basmati rice
1 can Campbell’s Cream of Chicken soup, 10.75 oz.
1/2 – 1 tsp. minced chipotles in adobo, depending on how spicy you prefer
1 1/3 cups milk
1 cup shredded muenster cheese
1/2 cup shredded sharp cheddar cheese
6 slices bacon, cooked and diced

Preheat oven to 375ºF. Lightly spray a large casserole dish with nonstick cooking spray. Spread cooked rice across bottom of prepared dish, then top with chicken fingers; sprinkle chicken fingers with seasoning.

In a small bowl, combine cream of chicken soup with chipotles and milk; pour over chicken and rice. Bake, uncovered, for 20 minutes. Remove from oven and top with shredded cheeses and cooked bacon. Return to oven and bake an additional 10 minutes longer or until hot and bubbly throughout. Serve at once.

Let’s Get You Cookin’,
Chef Alli 

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