Green Chile Chicken
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1 package uncle bens long grain and wild rice blend (regular cook)
- 1 (8 ounce) carton sour cream
- 1 (4 ounce) can green chilies, drained
- 2 cups diced cooked chicken
- 8 ounces shredded monterey jack cheese
- parmesan cheese
directions
- Cook rice mix according to package directions.
- Mix sour cream and chiles.
- In a 9x9 pan, layer: 1/2 the rice, 1/2 the sour cream mixture, 1/2 the chicken, then 1/2 the jack cheese.
- Repeat.
- Sprinkle top generously with Parmesan.
- Bake 30-35 minutes at 350 degrees until top is browned and bubbly.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was fantastic and oh-so-easy!! Really delish! I opted to not add the tomatoes; mainly because I didn't feel the dish needed it and I was right. Plenty tasty without them. The only things that I did differently, were to add s&p to taste (as I really didn't see much "salt" in any of the ingredients) and I didn't do the parmesan (and THAT'S because I forgot it!!). I nuked the diced chicken in a covered casserole until it was nearly cooked...super easy! The ingredients didn't specify the size of the rice box...and they vary according to brands (I saw them from 4.0 oz. to 8 oz.). I used a 6.0 oz. box of Near East Long Grain & Wild Rice and I think it was the perfect size. I think, otherwise, the size might affect how moist/dry the casserole turns out. A real keeper and something that will be made often in our house! Thanks for sharing!
see 5 more reviews
RECIPE SUBMITTED BY
Michelle S.
Racine, Wisconsin