Green Chile Chicken And Rice Casserole

Green Chile Chicken And Rice Casserole
3.3 from 3 ratings
This dish is not only money saving, but it's healthy too. The chicken and rice are a great source of protein and carbohydrates. You can even freeze it up to one month. 
  • 2 bone-in chicken breasts, skinned
  • 6.9 ounce box chicken-flavored rice and vermicelli mix
  • 10.75 ounce can cream of chicken soup
  • 8 ounce can sliced water chestnuts, drained
  • 4 ounce can chopped green chiles
  • 1/2 cup sour cream
  • 8 ounce package pepper jack cheese, shredded
  1. Place chicken breasts in a large saucepan; add water to cover. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 30 minutes or until done. Cool; shred meat and discard bones. Prepare rice mix according to package directions.
  2. Line a 13×9-inch baking dish with heavy-duty nonstick aluminum foil, allowing several inches of foil to extend over sides. Spread rice in prepared dish. Combine shredded chicken, soup, water chestnuts, green chiles, and sour cream in a large bowl; stir until blended.
  3. Pour soup mixture over rice; top evenly with cheese. Cover and freeze 2 to 3 hours or until firm.
  4. Remove from baking dish by holding edges of foil; fold foil over casserole. Wrap in additional foil, making sure it is tightly sealed.
  5. Freeze up to 1 month. To serve, thaw in refrigerator overnight. Preheat oven to 350 degrees. Place foil-wrapped casserole in a lightly greased 13×9 inch baking dish.
  6. Uncover top, and bake 40 to 50 minutes or until thoroughly heated.