Smoky Mountain Chicken and Rice Casserole

Preheat oven to 350°F. Grease a 9x13-inch baking dish with oil or cooking spray.

Combine sour cream, condensed cream of chicken soup, chopped chipotle peppers, salt, and ground black pepper in a large mixing bowl, stirring until smooth and well blended.

Fold the cooked long-grain rice into the sour cream mixture until evenly distributed. Add the shredded cooked chicken and fold gently to combine.

Stir in 1½ cups of the shredded smoked cheddar cheese, reserving the remaining cheese for topping.

Transfer the rice and chicken mixture to the prepared baking dish, spreading it in an even layer.

Sprinkle the reserved smoked cheddar cheese evenly over the top of the casserole.

Bake uncovered for 25–30 minutes until the casserole is heated through and the cheese on top is melted and lightly golden.

Remove from oven and let rest for 5 minutes before serving.