Green Chili Chicken Casserole

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook rice according to package instructions. Set aside

Step 2

Preheat oven to 375F. Brush chicken with olive oil and sprinkles with salt and pepper. Bake for 40 minutes, until temp is 165F and juices run clear when cut. Let the chicken cool then cut into cubes. Set aside.

Step 3

Make the green chili sauce: place the green chili's, sour cream, lime juice, garlic, cilantro, salt and pepper in a blender and blend until smooth. Store in the refrigerator until ready to use in the casserole

Step 4

Make the pico de gallo: dice the tomatoes and onion and put then in a small bowl. Remove the seeds from the jalapeño and finely chop it, then add it, along with the rest of the ingredients, to the tomatoes and onion. Toss to combine, then cover and put in the fridge until ready for use.

Step 5

Make the casserole: preheat oven to 350F. Reheat the rice either by placing it in a mid-size saucepan, covered, over low heat for 5 min or by microwaving for 2 minutes until hot. Meanwhile, put the chicken and green chili sauce in a bowl and toss to coat. Put the warmed rice in a 3 quart casserole dish along with the pico de gallo, lime juice, cumin and salt and stir to combine. Spread the rice mixture evenly in the dish. Place the chicken mixture on top of the rice, making sure to spoon all the green chili sauce out of the bowl, then top with the cheese. Bake for 25 minutes, until the cheese is browned and bubbling

Step 6

Enjoy 😃