Kathy's Easy Chile Chicken and Rice

Kathy's Easy Chile Chicken and Rice

KathCook 1

"Simple one-dish, make-ahead meal with stuff you can find in your pantry and freezer."


1 h 20 m {{adjustedServings}} servings 518 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 54.5g
  • 18%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1246 mg
  • 50%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  2. Mix the soup, milk, rice, and chile peppers into the casserole dish. Place chicken in the dish. Season with salt and pepper, and top with cheese.
  3. Bake covered 1 hour in the preheated oven. Mix in the peas. Let stand covered 5 minutes before serving.
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  1. 26 Ratings


Yummy! I added a extra can of cream of mushroom soup. One and half cans of diced green chilis. One package of chicken fajita seasoning. LOTS of Cheddar cheese on top and inside. Actually cooked...

I made this recipe with some modifications based on reviews and just what I thought would be best. I made 2 cups of my own sauce instead of the chicken soup (bring 1 cup chicken broth and half ...

This was pretty good for using just what you have on hand, however it needed either an extra can of cream of chicken or sour cream to make it more saucy. It was a little dry. I will try it aga...