This casserole is made with leftover Spanish rice and leftover roasted chicken. Just mix 3 cups of cooked rice with 1 cup of shredded chicken, add 1/4 cup pickled jalapeno pepper slices and 4 oz of Philadelphia cream cheese blended with 1/2 cup sour cream. Place in a casserole dish and smooth top. Sprinkle top with 1 cup of Monterey Jack or cheddar cheese. Bake for 15-20 minutes at 350 degrees F. until the top is nicely melted and bubbly. Let set 10 minutes before serving.
- Add 1/2 cup of frozen sweet peas
- Add pulled pork instead of shredded chicken
- Use banana peppers instead of pickled jalapeno peppers
- Cook rice with sofrito, sazon with achiote and chicken stock for a Puerto Rican twist