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Photo: Greg Dupree
Active Time:50 minsTotal Time:1 hr 30 minsServings:6Jump to Nutrition Facts
Active Time:50 minsTotal Time:1 hr 30 minsServings:6
Active Time:50 mins
Active Time:
50 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonunsalted butter2largeyellow onions, thinly sliced (about 6 cups)1(8-ounce) packagecream cheese, softened¾cupwhole-milk plain Greek yogurt½teaspoonsalt½teaspoonground pepper½teaspoononion powder¼teaspoongarlic powder¼teaspooncayenne pepper3cupsshredded cooked chicken breast2cupscooked long-grain brown rice1 ½cupscoarsely crushed crinkle-cut potato chipsChopped fresh chives for garnish
Cook Mode(Keep screen awake)
Ingredients
1tablespoonunsalted butter
2largeyellow onions, thinly sliced (about 6 cups)
1(8-ounce) packagecream cheese, softened
¾cupwhole-milk plain Greek yogurt
½teaspoonsalt
½teaspoonground pepper
½teaspoononion powder
¼teaspoongarlic powder
¼teaspooncayenne pepper
3cupsshredded cooked chicken breast
2cupscooked long-grain brown rice
1 ½cupscoarsely crushed crinkle-cut potato chips
Chopped fresh chives for garnish
DirectionsPreheat oven to 400°F. Coat an 8-inch square (2-quart) baking dish with cooking spray; set aside. Melt butter in a large nonstick skillet over medium heat. Add onions; cook, stirring occasionally, until translucent and starting to brown, about 20 minutes. Reduce heat to medium-low; cook, stirring often, until the onions are very tender and brown throughout, 15 to 20 minutes. Remove from heat.Combine cream cheese, yogurt, salt, pepper, onion powder, garlic powder and cayenne in a large bowl. Beat with an electric mixer on medium speed until smooth, about 1 minute. Fold in chicken, rice and the cooked onions. Spoon the mixture into the prepared baking dish. Sprinkle with crushed potato chips and cover with foil.Bake until bubbly, about 30 minutes. Remove the foil and continue baking until the topping is crispy and lightly browned, about 10 minutes. Garnish with chives, if desired.To make aheadPrepare through Step 2 and refrigerate for up to 2 days or freeze for up to 1 month (thaw in the refrigerator overnight before baking).Originally appeared: EatingWell.com January 2021
Directions
Preheat oven to 400°F. Coat an 8-inch square (2-quart) baking dish with cooking spray; set aside. Melt butter in a large nonstick skillet over medium heat. Add onions; cook, stirring occasionally, until translucent and starting to brown, about 20 minutes. Reduce heat to medium-low; cook, stirring often, until the onions are very tender and brown throughout, 15 to 20 minutes. Remove from heat.Combine cream cheese, yogurt, salt, pepper, onion powder, garlic powder and cayenne in a large bowl. Beat with an electric mixer on medium speed until smooth, about 1 minute. Fold in chicken, rice and the cooked onions. Spoon the mixture into the prepared baking dish. Sprinkle with crushed potato chips and cover with foil.Bake until bubbly, about 30 minutes. Remove the foil and continue baking until the topping is crispy and lightly browned, about 10 minutes. Garnish with chives, if desired.To make aheadPrepare through Step 2 and refrigerate for up to 2 days or freeze for up to 1 month (thaw in the refrigerator overnight before baking).
Preheat oven to 400°F. Coat an 8-inch square (2-quart) baking dish with cooking spray; set aside. Melt butter in a large nonstick skillet over medium heat. Add onions; cook, stirring occasionally, until translucent and starting to brown, about 20 minutes. Reduce heat to medium-low; cook, stirring often, until the onions are very tender and brown throughout, 15 to 20 minutes. Remove from heat.
Combine cream cheese, yogurt, salt, pepper, onion powder, garlic powder and cayenne in a large bowl. Beat with an electric mixer on medium speed until smooth, about 1 minute. Fold in chicken, rice and the cooked onions. Spoon the mixture into the prepared baking dish. Sprinkle with crushed potato chips and cover with foil.
Bake until bubbly, about 30 minutes. Remove the foil and continue baking until the topping is crispy and lightly browned, about 10 minutes. Garnish with chives, if desired.
To make ahead
Prepare through Step 2 and refrigerate for up to 2 days or freeze for up to 1 month (thaw in the refrigerator overnight before baking).
Originally appeared: EatingWell.com January 2021
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Nutrition Facts(per serving)441Calories22gFat30gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
