Green Chile, Chicken & Rice Casserole

Happy Friday everyone!  It’s been a crazy week around here on the blog and behind the scenes.  But I’m moving forward in a lot of ways and taking big strides for a goal I’ve been wanting for a long time.  I’ll keep you updated as things progress, but for now send good vibes.

Today’s dish is comforting and has just a little kick to it that is just fab!  I mentioned how I’m obsessed with Miss Mary Bobo’s and this dish is a progression from the cookbook.  After make my Hatch Chile, Chicken & Bacon Calzone adventure I still had pounds of chiles left.  This casserole was jumping up and down and waving it’s non-existent hands to be made.  So I made it!  This whole dish was gone in 2 days between me and Mike.  I put a big dollop of sour cream on top of my serving and went to town.  I put sour cream on practically everything.  It’s a hands down winner, make it forever dish in our house.  Enjoy!

Chicken, Green Chile & Rice Casserole

One Year Ago: Cuba Libra Granita

Green Chile, Chicken & Rice Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 to 6
Ingredients
  • 1 large boneless, skinless chicken breast
  • ¾ cup uncooked rice
  • 1 cup sour cream
  • ½ (10.5 ounce) can cream of celery soup
  • ⅓ cup chopped hatch green chiles
  • 2 cups shredded Colby jack cheese
  • Salt and pepper, to taste
  • Non-stick cooking spray
Instructions
  1. Preheat oven to 350 degrees F.
  2. Bring 1½ cups water to a boil in a medium saucepan. Add rice and cook according to package directions. Remove from heat.
  3. While rice is cooking, heat a skillet over medium-high heat. Cook chicken until it is done all the way through. Remove from pan. Allow to cool until you can handle it. Using two forks, shred the chicken; set aside.
  4. In a large bowl, combine sour cream, soup, and green chiles. Add rice and chicken, mix to combine. Season mixture as needed.
  5. Spray a 9" x 9" baking dish with non-stick cooking spray. Pour half the rice mixture into dish and spread evenly. Top with 1 cup cheese. Top with the remaining rice mixture, spread evenly, and then top with remaining cheese.
  6. Bake for 40 to 45 minutes. Remove from oven and allow to cool for 5 to 10 minutes. Serve warm.

 

Comments

  1. says

    We love the traditional chicken and rice with the cream of mushroom soup. I am not sure how kiddo would like this particular recipe. She is still pretty sensitive to spicy things, but this looks like something perfect for us during the week when shes not here. Yum yum in my tum tum!

  2. Brenda says

    I don’t understand the “chopped hatch green chiles”
    What does the “hatch” mean? Thank-you.

    • says

      Hi Brenda. Hatch is the type of chile. Like poblano or serrano. You can used the canned chopped green chiles in the Mexican food section at the store too. Just be sure to drain them first.

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