Cheesy Green Chile Rice Casserole – Just 4 Ingredients!
This easy Cheesy Green Chile Rice Casserole recipe has just FOUR ingredients and is sure to be your new favorite side dish!
Green Chili & Cheese Chicken & Rice Casserole
We all love one pot dishes. And this casserole fits that category. Especially if you use rotisserie chicken. It is so easy and quick to put together. The hardest part is cooking and de-boning the chicken. You have all you need in one casserole. Add a salad or even if you want, cook some green beans and you have a wonderful meal. I hope you will try this casserole and let me know what you think. Recipe below.
Enjoy!
Karen, Paul, & Stephanie
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Ingredients:
2 chicken breasts, boiled, shredded into large chunks
1/2 cup broth reserved
1 can cream of chicken soup
2 cups cooked rice
1 cup seasoned bread crumbs
1/2 cup mayonnaise
1 - 4/5 oz can diced green chilis
1 cup shredded cheddar cheese
salt & pepper to taste
Directions:
Preheat oven to 375 degrees.
Place chicken in heavy bottomed pot. Cover chicken with water. Add 2 tsp salt, and bring to a boil. Cook until chicken is completely done, about 25 minutes. Remove to a plate to cool. Reserve 1/2 cup of the broth. When chicken is cool enough to handle, pull apart in large pieces.
In a large bowl, combine chicken, cream of chicken soup, mayonnaise, diced chilis, and cheese. Salt and pepper to taste. Remember cheese and soup will be salty.
Using non-stick cooking spray, spray bottom of a 9X9 casserole dish. Spread cooked rice in bottom of dish. Cover with chicken mixture. Top with breadcrumbs. Drizzle with the reserved chicken broth.
Bake at 375 degrees 30-35 minutes, until brown and bubbly.
FAMOUS Baked Mexican Chicken and Rice Poblano Casserole Recipe
Hello & welcome to the Views Kitchen! In today's recipe, we will be showing you how to make a layered casserole with poblano chili peppers being the start of the show. Pre-cooked chicken, rice, and a creamy poblano sauce topped with some cheese. So so so GOOD! This is one of my many original creations and I hope you all enjoy it as much as our family. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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????????Many of the items used in the video are on our Amazon Store Front. Link Below
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I'm aware that this is not authentic Mexican food friends. This is my original recipe thank you for respecting my creativity and taste buds.
????If you love using poblanos, You'll love this chimichanga casserole recipe
Bake temp: 380 Degrees (F)
Bake time: 25 minutes
Broil on HIGH the last 3 minutes
Ingredients
1.5 pounds pre-cooked shredded chicken (I used 4 thighs)
5-7 poblano peppers + one poblano for topping
6 Yellow corn tortillas
2 1/2 cooked rice (I used Calrose)
2 1/2 cups heavy cream
3/4 cup water (to blend roasted chilis)
2 cups freshly shredded mozzarella (or Oaxaca- manchego)
1/2 cup cotija cheese or parmesan
1/2 finely chopped onion (use a grater : )
3 finely chopped garlic cloves
1/2 bunch of cilantro (50 stems :)
2 Tbs butter
1 1/2 Tbsp chicken bouillon (adjust to taste)
1/2 tsp black pepper
Tip
-The layering used in this recipe was done 2x (including the tortillas 6 total)
-If you have a plethora of poblanos you can always add more to this recipe : )
-Taste best with yellow corn tortillas
-If you have fresh chicken broth use 3/4 to blend with poblanos for best flavor
-Save 2 cups of creamy poblano sauce as mentioned in the video
-This recipe is great for later use and frozen
*If frozen Thaw out fully
*Cover with a foil
*Bake at 380 Degrees for 35 minutes
*remove foil and continue baking for an additional 10 to 15 minutes
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???? I'm your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Sunday- Wednesday. After all, we wouldn't be here without you ???? Thank you ????
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???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
Rice & Chile Casserole - from the Arizona Cowbelles
Move over ordinary rice casseroles. I may have brought you a new favorite. I presented this dish to family members this week and already it's being requested at Christmas Dinner. That's something! It's a fabulous recipe that blends sour cream into warm cooked rice for a rich-tasting and creamy consistency. The rice goes on the top and bottom of the casserole with layers of green chiles and cheese in between. It's one of the many memorable dishes I've picked out of a great heritage cookbook called Cooking Memories; A Collection of Recipes from the Arizona State Cowbelles. Let me tell you, these ladies know how to cook!
Cheesy Green Chile Rice Casserole
This easy green chile rice casserole is made with only 4 ingredients. This side dish comes out cheesy, creamy, and DELICIOUS creating the perfect comfort food! Your whole family will love it and beg for more. Full recipe, tips, and variations are here:
Slow Cooker Green Chile Chicken and Rice Casserole #crockpotcasserole
SLOW COOKER GREEN CHILE CHICKEN AND RICE CASSESROLE
Hey all!! Today is #crockpotcasserole day and a few other YouTuber friends have made crockpot casseroles too! Search #crockpotcasserole here on YouTube to see what they have made. Thank you to Cooking with Kory for inviting me.
RECIPE:
INGREDIENTS:
1.5 lbs boneless skinless chicken breasts
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 small white onion, diced
1 poblano pepper, diced (about 1/2 cup)
19 oz. can green enchilada sauce
Add these ingredients at the end:
1 cup sour cream
2 cups shredded cheddar cheese, divided
1/4 cup green onion
3 cups hot cooked white rice
Slow Cooker Size:
6-quart or larger
INSTRUCTIONS:
Add the chicken breasts to the slow cooker. Sprinkle over the salt, pepper, garlic powder, onion powder and chili powder over the chicken. Add the onion, poblano pepper. Pour over the enchilada sauce.
Cover and cook for 6-8 hours on the low setting.
When the cooking time is done, shred the chicken with two forks. Add the sour cream, half cup of the cheese and the green onion. Stir. Add the cooked rice and stir. Sprinkle over the remaining cheese.
Place the lid back on and cook for 15 more minutes or until the cheese is melted. If your rice has cooled and not hot, you will need to cook longer about 45 minutes on high.
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