Green Chile, Chicken & Rice Casserole

Serving 4 people

65 min


  • colby jack cheese 2 cups shredded Colby jack cheese
  • cream of celery soup ½ (10.5 ounce) can cream of celery soup
  • rice ¾ cup uncooked rice
  • salt and pepper Salt and pepper, to taste
  • skinless boneless chicken breast 1 large boneless, skinless chicken breast
  • sour cream 1 cup sour cream
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How to make it

  1. Preheat oven to 350 degrees F.Bring 1½ cups water to a boil in a medium saucepan.
  2. Add rice and cook according to package directions.
  3. Remove from heat.While rice is cooking, heat a skillet over medium-high heat. Cook chicken until it is done all the way through.
  4. Remove from pan. Allow to cool until you can handle it. Using two forks, shred the chicken; set aside.In a large bowl, combine sour cream, soup, and green chiles.
  5. Add rice and chicken, mix to combine. Season mixture as needed.Spray a 9" x 9" baking dish with non-stick cooking spray.
  6. 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.
  7. Bake for 40 to 45 minutes.
  8. Remove from oven and allow to cool for 5 to 10 minutes.
  9. Serve warm.