Cheesy Chicken With Rice And Red Peppers

Cheesy Chicken With Rice And Red Peppers 2 cups cooked chicken, shredded 1 cup white rice, uncooked 1 cup sharp cheddar cheese, shredded and divided 1 cup Colby Jack cheese, shredded and divided 1 small onion, diced 1/2 medium red bell pepper, diced 1 (10.5-ounce) can cream of chicken soup 3/4 cup milk 1/2 teaspoon kosher salt 1/4 teaspoon ground pepper Preheat oven to 350°F. Spray 2-quart casserole dish with cooking spray. Whisk cream of chicken soup and milk in large bowl until smooth. Season with salt and pepper. Add shredded chicken, rice, onion and red pepper. Stir in 1/2 cup cheddar and 1/2 cup Colby Jack and mix until incorporated. Pour into prepared casserole dish. Top with remaining 1/2 cup cheddar and 1/2 cup Colby Jack. Bake in preheated oven 40 to 50 minutes until rice is cooked and casserole is bubbly.