Family-Friendly Green Chile Chicken And Rice
Creamy, cheesy comfort food with tender chicken, mild green chiles, and fluffy rice. Ready in under an hour.
Equipment
- 9x13 inch casserole dish
- Large mixing bowl
- Large skillet
- Aluminum foil
Ingredients
- 2 cups cooked white or brown rice
- 3 cups shredded cooked chicken or rotisserie chicken
- 1 can (4 oz) diced green chiles mild or hot
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese divided
- 1 cup chicken broth
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- salt and black pepper to taste
- 1/4 cup chopped fresh cilantro for garnish
- 1 small onion diced, optional
- 1 tbsp olive oil for sautéing
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
- In a large skillet, heat olive oil over medium heat. Sauté diced onion until soft and translucent, about 4 minutes. Add garlic powder, cumin, and onion powder. Stir for 30 seconds until fragrant.
- In a large mixing bowl, combine cooked rice, shredded chicken, green chiles, cream of chicken soup, sour cream, and 1 cup cheese. Pour in chicken broth and mix until evenly coated. Season with salt and pepper to taste.
- Transfer mixture to prepared casserole dish. Spread into an even layer. Top with remaining 1 cup cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10 to 15 minutes until cheese is bubbly and edges are golden.
- Let rest 5 minutes before serving. Garnish with fresh cilantro.
Notes
- Use day-old rice for best texture
- Rotisserie chicken saves prep time
- Drain green chiles well to avoid excess liquid
- Let casserole rest before serving for cleaner slices
- Add black beans or corn for extra heartiness