Green Chile Chicken and Rice

Rice casserole with chicken and green chiles.

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4.88 from 25 votes

An easy to make casserole made with rice, chicken and green chiles.

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings people

Calories 309kcal

Author Kathy Berget

Equipment

Measuring Cups
Measuring Spoons
Casserole Dish 7 x 11 inch

Ingredients

2 cups chicken broth
1 cup milk
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon ground pepper
1 ½ cups rice long grain white
1 pound chicken breast boneless, skinless, cut into chunks
½ cup roasted chiles diced
4 ounces cream cheese cut into small pieces
1 cup shredded cheese cheddar and monterey

US Customary - Metric

Instructions

Preheat oven to 375°F.
Lightly spray a baking dish. I used an 7x11" dish.
Pour milk, chicken broth and seasonings into baking dish. Stir lightly to combine.
2 cups chicken broth, 1 cup milk, 1 teaspoon salt, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ¼ teaspoon ground pepper
Add rice. Stir lightly and spread rice in an even level.
1 ½ cups rice
Place chicken throughout casserole dish
1 pound chicken breast
Add green chilies and cream cheese. (Cut cream cheese into small pieces)
½ cup roasted chiles, 4 ounces cream cheese
Top with grated cheese
1 cup shredded cheese
Cover with foil and place the casserole dish on a baking sheet and place both in a preheated 375° oven for 50 minutes. The baking sheet will catch any drips that may occur.
Carefully remove from oven and remove foil. The casserole isn't finished yet. Give it a gentle stir to make certain the rice in the corners of the pan doesn't become dry. I also stir the cream cheese to help spread it around.
Recover pan with foil and return to the oven for 10-20 minutes until rice is fully cooked. If the rice still isn't cooked, keep in oven for another 5-10 minutes. Every oven is different, and this may vary according to your oven and the size and type of pan you use.
Remove foil and continue cooking for 10 minutes until top browns slightly
Remove from oven and tent loosly with foil for 5 minutes. This allows the casserole to cool a bit and for everything to meld together.
Top with freshly chopped parsley or cilantro for garnish, optional.
Serve hot

Notes

Use any type of roasted chiles - I used a mixture of poblanos, anaheim peppers and a jalapeno. You can also buy a can of roasted chiles with different levels of heat. Select what you like best. Drain any liquid off the chiles if using canned.
Place a baking sheet underneath the casserole dish while baking. This helps prevent any spills in the oven - just in case the casserole spills over.
Allow casserole to rest 5-10 minutes before serving
Top with freshly chopped parsley or cilantro

Nutrition