Cheesy Chicken & Rice Casserole

I'm sure you can tell by the title of this dish, that it's a little low in vegetable content. Unless you count an onion and some green chiles as veggies. So just do what I do, and serve it alongside an enormous helping of salad. (Easy on the dressing!)

This is one of those dishes that you can whip up in no time. It's incredibly simple. 

And very delicious!

It's always appreciated at potlucks. By new neighbors. Sick friends. And starving husbands. (Well, mine, anyway.) 

I don't just go around feeding 'random' starving husbands. 

But that would make for an interesting blog post, hmm?

No matter the occasion, there's never a speck left!

My family likes it best with white rice. But if brown rice is your thing, go for it! 

For the chicken, I usually go with two breasts and one thigh. Or two thighs and one breast. It really all depends on who I am cooking it for. And whether or not they prefer dark or light meat. I suggest a mix of both. But go with what you like. A rotisserie chicken works nicely with this dish. So just keep that on the back burner (of your mind) in case you're ever pressed for time.

I don't use a standard 9x13 dish for this casserole. I find that it's better when baked in an off-sized dish like the one pictured above. This one is a 3 quart dish. It makes for a thicker casserole that doesn't dry out. 

So keep that in mind.

Garnish as you like! Sour cream, black olives, and pickled jalapenos are really nice.

Ingredients:

1 cup white rice

1 Tbs olive oil

1 med white onion, chopped

1 4 oz can diced green chiles

2 garlic cloves, minced

1 1/4 cups chicken stock

1 tsp salt

1/2 tsp black pepper

1/2 tsp cumin

1/2 cup sour cream

1 1/2 cups shredded cheddar cheese, plus additional 1/2 cup for topping

3 to 4 cups cooked chicken, chopped bite size

Directions:

Prepare rice as directed on package. Fluff, and turn out in to large mixing bowl to cool.

In a medium skillet, saute onion in the olive oil; about 5 minutes. Add green chiles and minced garlic; stirring well. Add chicken stock and dry seasonings. Let simmer on med/low for about five minutes.

Pour onion/chile mixture into bowl of rice; stir to combine. Stir in sour cream, mixing well.*I always taste it at this point to see if I need more salt or pepper. Add in 1 1/2 cups shredded cheddar cheese. *Do not over mix. Add in your chopped chicken.

Spoon mixture into a 3 quart casserole dish. Top with remaining cheese. Cover with foil. Bake at 350 degrees for 30 minutes. Best served piping hot. 

Serves 6.