1) Heat your oven to 350.Take your 2 grilled chicken breasts and allow them to slightly cool. Shred chicken breasts and place to the side in a mixing bowl.Finely chop your pepper and onion and saut in 2 Tbsp Country Crock for 5 minutes until soft.

2) Add cream cheese into the onion and pepper and mix well.

3) Pour into the large bowl with chicken.

4) Mix in rice, hot sauce, cream of mushroom soup, cup Monterrey Jack cheese, and salt and pepper.

5) Mix well.

6) Pour mixture in a 9 x 13 dish, and cover with remaining cheese and add salt and pepper to taste.

7) Bake for 30 minutes. Allow to cool for 5 minutes before serving.