Kathy's Easy Chile Chicken and Rice

Kathy's Easy Chile Chicken and Rice

19 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
KathCook
Recipe by  KathCook

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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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Reviews (19)

Rate This Recipe
Dawn
34

Dawn

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 it for almost 2 hours stirring every 10-15 min. My husband cant get enough. VERY DELICIOUS and EASY, taste even better as a leftover.

The Bunny Chef
26

The Bunny Chef

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 a cup milk to a boil. Stir 6 tablespoons flour into half a cup milk then whisk it into the pot. Cook a minute or so. Ta da!). I was afraid the rice would be too dry which is why I made extra sauce. I also used corn instead of peas and mixed it in at the beginning, and added half a packet of taco seasoning. I baked it according to the directions and it came out quite well! I can't imagine how dry it would be with only one can of soup and even with the taco seasoning it was very, very mild, so next time I'm going to use the whole packet. Thanks for the idea!

CASEYNJASON
24

CASEYNJASON

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 again sometime with the changes and then it should be a good fall-back recipe.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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