Chicken & Rice Green Enchilada Casserole
- Brown chicken breasts in hot oil on both sides, set aside. Pour any liquid from breasts out and heat up more oil. Combine rice, onions, and spices, brown in oil until onions are slightly softened. Spread rice mixture in bottom of covered casserole, pour chicken broth over it, lay chicken on top. Combine enchilada sauce and cream cheese with mixer, pour over chicken. Cover and bake in 350 degree oven for 25 minutes. Remove lid and spread cheese on top, recover and bake an additional 20 minutes, removing lid for last 5 minutes of baking. Let sit 5 minutes before serving.