My fam went crazy over this Creamy Chicken and Chipotle Rice Bake, but really, who wouldn’t? When it's hot from the oven, topped with bacon and cheese, and just oozing with goodness, it's darn hard to resist.
4boneless, skinless chicken breasts, cut into 1″ fingers
your favorite Cajun/Creole seasoning blend
3cupscooked jasmine rice
110.75 oz.can Campbell's cream of chicken soup
1/2 - 1tsp.minced chipotles in adobo, or more depending on the level of spicy-ness you prefer
1 1/3cupsmilk
1cupshredded cheddar cheese
6slicesbacon, cooked and crumbled
Instructions
Preheat oven to 375ºF.
Lightly spray a large casserole dish (or 9” x 13” pan) with nonstick cooking spray; spread the cooked rice over the bottom of the prepared casserole dish, then top the rice with the chicken fingers; sprinkle the chicken with Cajun seasoning.
In a medium mixing bowl, use a whisk to combine cream of chicken soup with the chipotles and milk until smooth; slowly pour this mixture over the chicken and rice in the baking dish.
Bake the casserole, uncovered, on the center oven rack for 25-30 minutes.
Remove the casserole from the oven; sprinkle with shredded cheeses and cooked bacon. Return casserole to the oven and bake for a couple of minutes until the cheese is melted. Serve at once.