Chicken Chili Bake

READY IN: 1hr 20mins
vrvrvr
Recipe by Ambassadress of Goo

The unexpected blend of curry and Southwestern-style flavors in this dish yields a delightfully different taste. Note to weight watchers: Try using all fat-free, reduced-sodium versions of the listed ingredients to lower fat grams and caloric content. Adapted from an old Southern Living recipe clipping (circa 1980).

Top Review by vrvrvr

Big crowd pleaser! I made some minor changes: added sour cream along with medium salsa to the soup. I sauteed the onions prior to adding to the casserole. I used less worcestershire sauce. For the rice, I used a 6 oz. box of Near East rice pilaf mix. Before setting the casserole on the buffet table, I sprinkled some shredded cheddar and french fried onions over the top. This flew out of the dish and fed 6 of us (3 grown men included) and went well with fresh green beans. The medium salsa gave it a nice kick. We all loved it!

Ingredients Nutrition

Directions

  1. Combine rice and chicken broth in a saucepan.
  2. Bring to a boil.
  3. Cover, reduce heat and simmer 50 minutes or until the moisture is absorbed.
  4. In a large bowl, combine chicken and remaining ingredients.
  5. Stir in rice.
  6. Spoon into a 2 quart casserole dish coated with vegetable spray.
  7. Bake at 350* for 30 minutes or till bubbly.

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