Green Chile Chicken and Rice
A creamy, easy baked casserole of chicken, rice, green chiles, and cheese that comes together in one dish.
Servings: 8 servings
Ingredients
- 4 boneless skinless chicken breasts trimmed
- 2 cups chicken broth
- 2 cups quick-cooking rice
- 8 oz cream cheese softened
- 8 oz chopped green chiles (about 2 cans)
- 1 cup Monterey Jack cheese shredded
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup cilantro chopped
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the chicken broth, quick-cooking rice, softened cream cheese, chopped green chiles, garlic powder, ground cumin, salt, and black pepper. Stir until evenly combined and the cream cheese is incorporated.
- Spread the rice mixture evenly in a large casserole dish.
- Arrange the trimmed chicken breasts evenly on top of the rice mixture and gently press them down so they contact the mixture.
- Sprinkle the shredded Monterey Jack cheese over the top of the casserole.
- Bake on the middle oven rack for 40–50 minutes, or until the chicken reaches 165°F (74°C) internal temperature and the rice is tender.
- Remove from the oven and let rest briefly. Serve with whole chicken breasts or shred the chicken and mix it into the rice before serving. Sprinkle chopped cilantro over the top.
Equipment
- Large Mixing Bowl
- 8x12 or similarly sized casserole dish
- Measuring Cups and Spoons
- Spatula or spoon
- Oven
- Meat Thermometer
Notes
- You can serve the chicken whole or shred it and stir into the rice.
- Use quick-cooking rice as listed for best timing.
- Make sure chicken reaches 165°F internal temperature.
- Softening the cream cheese first helps it blend into the rice mixture.
- Two 4-oz cans of green chiles equal about 8 oz.