Total Time
50mins
Prep 20 mins
Cook 30 mins

This recipe was given to me at a family reunion. It is not a very healthy recipe so I have made it using reduced or fat free of the soup, cream cheese and sour cream and it tasted just as good!

Ingredients Nutrition

Directions

  1. Prepare rice according to package except add 1/4 cup extra water and boil about 10 minutes longer.
  2. While rice is cooking, combine all other ingrediants except cheddar cheese in a large bowl and mix with mixer.
  3. Add cooked rice and mix well.
  4. Pour into 9x13 inch pan and cover with cheddar cheese. Bake at 350 for 30 minutes. (I broil mine at the end to brown the cheese on top).
Most Helpful

This is a delicious rice dish. I used low-fat ingredients as suggested and I cut back on the butter. It makes a very large casserole so it would be perfect for family gatherings and/or potlucks. Served this dish alongside your Enchiladas Verde. Made for Spring PAC, April, 2014.

DailyInspiration April 13, 2014

A very good recipe and very easy too! Just like the previous reviewer, I opted to use reduced fat soup, cream cheese and sour cream. I decided to 'spice it up' just a bit and added some sauteed onion and bell pepper along with a portion of a small can of mild green chiles.

lois November 18, 2013

Thanks for a very nice rice side! I followed your instructions on making it lower fat, & I also switched the cream of chicken soup to a cream of celery to keep it vegetarian for my son & his wife who lean in that direction! Very nice, very satisfying, & a certainly a keepr of a recipe! [Made & reviewed for one of my adoptees in the current Pick A Chef event]

Sydney Mike April 14, 2010