Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 6 Servings
Rice, chicken, cheese, and a lot more! This casserole is such a delicious dish! You can serve this pretty much any time of the day! Ready in less than an hour, you have got to give this one a try!
Ingredients:
2 4 ounces cans of diced green chiles, drained well
4 c cooked rice
10 ounces diced, pre-cooked chicken
2 tablespoons olive oil
1 small onion, minced
1/2 c milk
2 c shredded cheese (I used a combo of white cheddar and pepper jack, but Monterey Jack is really good too.)
1 yellow bell pepper, chopped
Plenty of salt and pepper
A pinch of cayenne pepper
1 tbsp cumin
1 Egg
1/2 c sour cream
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a large casserole dish.
Place a large pan on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
Add the bell peppers and onions, then sauté for a few minutes until soft and translucent. Transfer them to the prepared casserole dish.
Add the chicken, green chilis, salt, pepper, cayenne, cumin, sour cream, rice, and 1 1/2 cups of cheese into the casserole dish with the sauteed veggies. Stir everything until well incorporated. Taste, then add more seasonings if needed.
In a mixing bowl, add egg and milk. Whisk until well blended.
Pour the egg mixture on top of the casserole dish and spread it evenly.
Sprinkle the rest of the shredded cheese on top of the dish.
Place the casserole in the preheated oven and bake for about 35 minutes or until the top turns golden brown. Remove from the oven.
Top each serving with a dollop of sour cream.
Serve and enjoy!
Notes:
Feel free to add more chicken if you prefer.
It is important to taste the dish first before adding more seasonings
Ingredients
- 2 4 ounces cans of diced green chiles, drained well
- 4 c cooked rice
- 10 ounces diced, pre-cooked chicken
- 2 tablespoons olive oil
- 1 small onion, minced
- 1/2 c milk
- 2 c shredded cheese (I used a combo of white cheddar and pepper jack, but Monterey Jack is really good too.)
- 1 yellow bell pepper, chopped
- Plenty of salt and pepper
- A pinch of cayenne pepper
- 1 tbsp cumin
- 1 Egg
- 1/2 c sour cream
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a large casserole dish.
Place a large pan on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
Add the bell peppers and onions, then sauté for a few minutes until soft and translucent. Transfer them to the prepared casserole dish.
Add the chicken, green chilis, salt, pepper, cayenne, cumin, sour cream, rice, and 1 1/2 cups of cheese into the casserole dish with the sauteed veggies. Stir everything until well incorporated. Taste, then add more seasonings if needed.
In a mixing bowl, add egg and milk. Whisk until well blended.
Pour the egg mixture on top of the casserole dish and spread it evenly.
Sprinkle the rest of the shredded cheese on top of the dish.
Place the casserole in the preheated oven and bake for about 35 minutes or until the top turns golden brown. Remove from the oven.
Top each serving with a dollop of sour cream.
Serve and enjoy!
Notes
Feel free to add more chicken if you prefer. It is important to taste the dish first before adding more seasonings
