Brown Rice, Chicken, and Veggie Casserole with Creamy Pepper Jack Cheese Sauce #CountryCrockStars

There are two big things that remind me of food and the whole kitchen experience as a child. Those two things are casseroles and Shedd’s Spread Country Crock! Both of my parents worked a lot when I was growing up, so one thing my mom loved to make was a good casserole. As a busy parent, nothing compares to a one dish meal that you can prep ahead of time and pop in the oven for twenty minutes or so once you get home and Voila! Dinner is done!

Another staple in my family’s kitchen was always Shedd’s Spread Country Crock. I always remember my mom cooking with it, and we always had a tub in our kitchen. It’s creamy and so easy to spread on toast, and I remember my mom would have her measuring spoon and I would help her dip it into the tub and scrape it off the side to add to whatever recipe she was creating.

Once I grew up and had my own family to grocery shop for, it was instinctive to purchase all the brands I grew up seeing in the kitchen. Hands down, Shedd’s Spread Country Crock tops that list, and it continues to be a staple in my own kitchen.

I like the Country Crock that has added calcium plus Vitamin D. Did you know Country Crock uses no hydrogenated oils, has 0g Trans Fat, and has that great country taste. There’s a variety of products to suit your needs and tastes, with many different flavors!

If you love Country Crock and also love casseroles, then I have a great contest to share with you! Country Crock is currently holding a contest where you can share a photo of you with your favorite casserole recipe (using Country Crock as an ingredient, of course) and in 100 words or less describe how you showed creativity and resourcefulness in your recipe! Three finalists will be chosen for a $5,000 prize and a trip for two to New York City! In addition, 12 finalists will win cookware! Go check it out here, and submit your favorite casserole recipe! Good Luck to you!

Of course, while we’re on the subject of casserole’s using Shedd’s Spread Country Crock, I’m going to share a recipe that I created! The great thing about casseroles is as long as you get the basic formula down, you can change it up to suit your tastes (and what you currently have stocked up in your kitchen)! Pasta, rice, or potatoes, veggies and/or meat, liquid to keep things moist and bind it all together, cheese/bread crumbs or additional toppings, some herbs or seasoning, and bake in one dish. I like to add meat and veggies for a delicious one dish meal.

When I created this dish, I was in the mood for something colorful using a bunch of bright colored veggies. I’ve been in the mood for a casserole using chicken and rice, so I decided on some brown rice and diced cooked chicken. I wanted to add some zing to the flavor, so I decided to use my favorite flavored cheese block and create a sauce with it. I hope you enjoy it as much as my family did!

Casserole Ingredients:

• 8 cups water
• 1-1/2 cups uncooked brown rice
• 2 pounds chicken boneless chicken breast (about 3 large breasts), diced
• 6 tablespoons margarine, divided*
• 1 tablespoon lemon juice
• 1/2 teaspoon dry parsley
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon season salt
• 1 small onion, chopped
• 1 cup broccoli, cut into small pieces
• 1 medium yellow bell pepper, cut in small strips
• 1 medium red bell pepper, cut in small strips
• 1 small zucchini, diced
• 1/2 teaspoon 5 herb vegetable seasoning
• 1/2 cup fresh spinach
• 4 cloves garlic, minced
• 1/2 cup pepper jack cheese
• 1/2 cup cheddar cheese
• 1/4 cup seasoned bread crumbs

Begin by combining the rice and water in a large pot. Bring just to a boil, then cover and simmer over low heat for 25 minutes, or until rice is soft.

While the rice is cooking, using 2 tablespoons of Shedd’s Spread Country Crock, begin to brown the chicken. Add the lemon juice, dry parsley, lemon pepper and season salt. Stir occasionally until brown and all liquid has been reduced.

While you are browning the meat, in a separate pan combine onion, broccoli, both bell peppers, and zucchini, and vegetable seasoning. Saute with 3 tablespoons of Shedd’s Spread Country Crock until vegetables are soft. Add spinach at the end, mix in, then add minced garlic. Stir to combine and let saute for only another minute or two.

Once rice is done, drain and add 1 tablespoon Shedd’s Spread Country Crock.  Mix until combined, set aside.

Combine cooked rice, sauteed vegetable and cooked chicken. Stir to combine, then spread into a large casserole dish (mine held 2.5 quarts).

Begin making the cheese sauce. Melt 3 tablespoons of margarine in a pan over medium-low heat. Slowly add the flour whisking continuously to keep smooth. Slowly add the milk, still whisking away, trying not to allow clumps. Add seasonings, stir into the mixture. Continue to cook and stir until sauce begins to thicken. This will take about 4-5 minutes. Add cheese and stir in. Once cheese has melted into the sauce, remove from heat.

Pour sauce over the casserole mixture, then lightly mix it in.

Cover with 1/2 cup each of pepper jack and cheddar cheese.

Sprinkle with bread crumbs and bake for about 20 minutes in preheated oven, or until cheese has melted.

The finished product, melted cheesy, creamy goodness!

Let cool a few minutes, then serve. Enjoy!

Do you have a favorite casserole recipe? Be sure to click here to enter the contest for a chance to win. You can also follow on twitter, and even see other recipes by searching hash tag #CountryCrockStars. Have fun and good luck!!

I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.