Green Chile Chicken and Rice Casserole

• 1 1/2 cups long-grain white rice
• 1 1/2 cups shredded cooked chicken breast
• 1 can (4 oz) diced green chiles
• 1 can (10.75 oz) cream of chicken soup
• 1 can (10.75 oz) cream of mushroom soup
• 1 1/2 cups shredded cheddar cheese
• 1 cup milk
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crushed tortilla chips

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, green chiles, soups, 1 cup of cheddar cheese, milk, cumin, garlic powder, onion powder, salt, and pepper.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 Top with remaining 1/2 cup cheddar cheese and crushed tortilla chips.
6. 6 Bake uncovered for 45 minutes, or until bubbly and top is golden.
7. 7 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Oven

Variations

• Add corn or black beans for extra texture and nutrition.
• Substitute half the cheddar cheese with Monterey Jack for a different flavor profile.

Substitutions

• Use chicken broth instead of milk for a lower calorie option.
• Substitute cream of chicken soup with a mix of Greek yogurt and chicken broth.

Pairings

• Mexican rice
• Refried beans

Nutrition

Tips

• Use rotisserie chicken to save time.
• For extra heat, add a diced jalapeño.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until heated through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes, then uncover and bake an additional 15 minutes.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with warm flour tortillas.

FAQ