Instructions

1. 1

   Heat your oven to 350.Take your 2 grilled chicken breasts and allow them to slightly cool. Shred chicken breasts and place to the side in a mixing bowl.Finely chop your pepper and onion and saut in 2 Tbsp Country Crock for 5 minutes until soft.

2. 2

   Add cream cheese into the onion and pepper and mix well.

3. 3

   Pour into the large bowl with chicken.

4. 4

   Mix in rice, hot sauce, cream of mushroom soup, cup Monterrey Jack cheese, and salt and pepper.

5. 5

   Mix well.

6. 6

   Pour mixture in a 9 x 13 dish, and cover with remaining cheese and add salt and pepper to taste.

7. 7

   Bake for 30 minutes. Allow to cool for 5 minutes before serving.