Kathy's Easy Chile Chicken and Rice18 Reviews
- Prep: 15 min
- Cook: 1 hr
- Ready In: 1 hr 20 min
“Simple one-dish, make-ahead meal with stuff you can find in your pantry and freezer.” - by KathCook
Original recipe yields 4 servings
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- 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.
- Bake covered 1 hour in the preheated oven. Mix in the peas. Let stand covered 5 minutes before serving.
Amount Per Serving (4 total)
- 518 cal
- 18.3 g
- 54.5 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"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 fo..." See morer 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
"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 ..." See moremilk 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!"
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