Green Chile Chicken and Rice Bake

• 1 1/2 cups long-grain rice
• 1 can (10 oz) diced tomatoes with green chiles
• 2 cups cooked and shredded chicken
• 1 can (10.75 oz) cream of chicken soup
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 cup sour cream
• 2 cups milk
• Salt and pepper to taste
• 2 tbsp butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rice according to package instructions and set aside.
3. 3 In a large bowl, combine cooked rice, chicken, diced tomatoes with green chiles, soup, 1 cup of cheese, onion, garlic, cumin, and chili powder.
4. 4 Pour mixture into a greased 9x13 inch baking dish.
5. 5 In a small bowl, whisk together sour cream and milk, then pour over the top of the casserole.
6. 6 Sprinkle remaining cheese over the top.
7. 7 Dot with butter.
8. 8 Bake uncovered for 45 minutes or until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• baking sheet (optional)

Variations

• Add black beans for extra protein and texture.
• Top with sliced black olives or diced tomatoes before baking.

Substitutions

• Substitute Monterey Jack cheese for cheddar for a different flavor profile.
• If you can't find diced tomatoes with green chiles, use regular diced tomatoes and add a few chopped green chiles.

Pairings

• Pairs well with Mexican rice, refried beans, and a squeeze of lime.

Nutrition

Tips

• Use rotisserie chicken for a time-saving shortcut.
• For extra flavor, sauté the onion and garlic before adding them to the mix.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until hot.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered with foil for 30 minutes, then remove foil and bake another 15 minutes.

Serving Suggestions

• Serve with a crisp green salad and warm tortilla chips.

FAQ