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!|
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!
- 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
Pepper Jack Cheese Sauce Ingredients:
- 3 tablespoons margarine
- 3 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1-1/2 cup milk
- 1-1/2 cups pepper jack cheese, grated
|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.|
|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).|
|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.|
I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.