Green Chile Chicken and Rice Casserole is a southwest spin on Southern comfort food your family will ask for time and again!
Today’s dish is comforting dinner that has a little kick to it and it’s totally fabulous! I mentioned how I’m obsessed with Miss Mary Bobo’s and this dish is another of the killer recipes from the cookbook. After my Hatch Chile, Chicken & Bacon Calzone adventure, I still had pounds of chiles left. Pounds. This casserole was jumping up and down and waving its non-existent hands begging to be made. So I made it! And boy am I glad I did!!
Living Arizona, you develop a taste for chiles and Mexican food. Being so close to the border with so many delicious options it’s hard not to. When I found this Green Chile Chicken and Rice Casserole recipe in Miss Mary Bobo’s Boarding House Cookbook I knew I had to try it. This dish is so easy to make. Like insanely easy. It’s perfect for weeknights when you don’t really want to cook. All you do is cook the chicken, shred it, Mix everything up, throw it in a dish and into the oven, and then forget about it for a while.
The leftovers were gone in two days between me and Mike. I put a big dollop of sour cream on top of my serving and went to town. But then again, I put sour cream on practically everything. This casserole is a hands down winner, make it forever dish in our house!
Hungry for More?
- 1 large boneless, skinless chicken breast, cut in half to make 2 thin breast pieces
- 1 cup instant rice, prepared according to package directions
- 1 cup sour cream
- 1/2 of a 10.5-ounce can cream of celery soup
- 1/3 cup chopped hatch green chiles
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups shredded Colby-jack cheese
- Salt and pepper, to taste
- Non-stick cooking spray
- Preheat oven to 350 degrees F.
- Heat a skillet over medium-high heat. Cook chicken until cooked through and no longer pink, about 3-4 minutes per side.
- Remove the chicken to a cutting board and finely chop or shred the chicken.
- In a large bowl, stir together the cooked rice, sour cream, soup, and green chiles. Add the chicken, salt, and pepper and mix to combine.
- Spray a 9-inch by 9-inch baking dish with non-stick cooking spray. Pour half the rice mixture into dish and spread into an even layer. Top with 1 cup cheese. Pour the remaining rice mixture over the cheese, spread evenly, and then top with remaining cheese.
- Bake for 40 to 45 minutes until the casserole is bubbly and the rice is tender.
- Remove from oven and allow to cool for 5 to 10 minutes. Serve warm.
I have made this casserole with uncooked white rice instead of instant rice. The rice is a little on the crunchy side at the end of the 45 minute cooking time. This recipe needs pre-cooked rice. Instant rice (1 cup uncooked and then prepared) or leftover cooked rice (2 cups cooked) from the night before are the best options.