My kids really love this green chili and rice casserole bake. They barely notice the chilis because they are so small, which is a good thing.
Usually, my middle son dissects his dinner and asks me what various ingredients are like he’s some sort of scientist in a food lab! It’s funny how kids notice the smallest details. I love noshing on this casserole. This meal also makes a wonderful leftover for the next day’s lunch.
Ingredients
2 cups par-boiled or converted rice
4 cups water
2 cups cooked chopped chicken
4 tbsp Land O Lakes butter
1 yellow onion, chopped
4 Tbsp Gold Medal all-purpose flour
4 cups Swanson low sodium chicken broth
1 cup Daisy sour cream
1 (4 oz) can chopped green chiles
2 cups shredded Mexican Cheese Blend
Instructions:
Preheat oven to 350 F. Spray a 9×13-inch casserole dish with nonstick spray.
Cook the rice according to the package directions. Place in a large bowl along with the chicken and green chiles.
Melt the butter in a skillet. Add the chopped onion and cook 3-5 minutes or until translucent.
Sprinkle with flour and whisk together. Cook for another 1-2 minutes.
Whisk in the chicken broth a little at a time. Bring to a boil, reduce heat and simmer for ten minutes or until thickened.
Place the sour cream in a bowl and whisk in a small amount, approximately 1/2 cup, of the thickened sauce. Pour the sour cream into the skillet and gently warm.
Pour the sauce over the chicken and rice. Gently stir to combine.
Pour into casserole dish, sprinkle cheese on top and bake for 45 minutes or until the casserole is bubbly and golden brown.
Let rest 15 minutes before serving.
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Quick tip: Use your favorite cheese instead of Mexican cheese blend.
