Easy and Cheesy Green Chile Chicken and Rice Casserole

  • 2 tbs olive oil
  • 1 small onion, minced
  • 1 yellow bell pepper chopped
  • 1/2 cup milk
  • 1 egg
  • 1/2 cup sour cream
  • 2 4 oz cans diced green chiles, drained well
  • 10 oz diced, pre-cooked chicken
  • Pinch cayenne pepper
  • 1 tablespoon cumin
  • Plenty of salt and pepper
  • 2 cups shredded cheese (I used a combo of white cheddar and
    pepper jack, but Monterey Jack is really good too.)
  • 4 cups cooked rice

  1. Preheat oven to 350 degrees F. rub olive oil on the sides
    and bottom of a large casserole dish.
  2. In a large pan over medium-high heat, saute onions and bell
    peppers with olive oil until they begin to brown. Set aside.
  3. Combine the rice, chicken, 1 1/2 cup of the cheese, green
    chilies, sour cream, cumin, cayenne, salt, pepper and onion mixture to the
    casserole dish and combine well. (Give the mixture a taste to make sure you
    have enough salt, pepper and cayenne.)
  4. In a separate bowl, whisk together milk and egg.  Add milk and egg to the rice mixture
  5. Top the casserole with remaining shredded cheese and bake
    for 30 to 35 minutes.

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