Green Chile Chicken And Rice
Creamy, cheesy Green Chile Chicken And Rice casserole with tender shredded chicken, mild green chiles, and fluffy instant rice. This one-dish comfort food bakes to golden perfection in under an hour.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Aluminum foil
Ingredients
- 2 cups cooked chicken breast, shredded about 1 pound raw
- 2 cups instant white rice uncooked
- 1 can (4 oz) diced green chiles undrained
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream full fat preferred
- 8 ounces cream cheese softened
- 2 cups shredded Monterey Jack cheese divided
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- salt and black pepper to taste
- fresh cilantro for garnish, optional
Instructions
- Preheat oven to 350°F and grease a 9x13 inch baking dish with butter or cooking spray.
- In a large mixing bowl, combine softened cream cheese, sour cream, cream of chicken soup, and chicken broth. Mix until smooth and creamy.
- Stir in shredded chicken, uncooked instant rice, diced green chiles with liquid, garlic powder, onion powder, cumin, salt, and pepper. Add 1 cup of shredded Monterey Jack cheese and mix until well combined.
- Pour mixture into prepared baking dish and spread evenly. Top with remaining 1 cup of Monterey Jack cheese.
- Cover tightly with aluminum foil and bake for 30 minutes.
- Remove foil and bake 10-15 more minutes until cheese is melted, bubbly, and slightly golden. Let rest 5 minutes before serving.
Notes
- Use instant rice only; long-grain or brown rice won't cook properly in this recipe
- Rotisserie chicken works perfectly and saves prep time
- Don't drain the green chiles; the liquid adds moisture and flavor
- For extra heat, use pepper jack cheese or hot green chiles
- Freeze unbaked casserole for up to 3 months; thaw before baking