Ingredients

The following ingredients have 4 Servings
  • 1 large boneless skinless chicken breast ((or 2 thin cut breasts))
  • 2 cups cooked white rice
  • 1 cup sour cream
  • 5.52 ounces cream of celery soup ((half of a can))
  • 1/3 cup canned mild hatch green chiles (chopped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups Colby-jack cheese (shredded)
  • Salt and pepper (to taste)
  • Fresh parsley or green onion (chopped, for garnish)

Instruction

  • Preheat your oven to 350 degrees F. Spray a 9-inch x 9-inch baking dish with non-stick cooking spray. Set aside.
  • If using 1 large breast, cut it in half to create two thin chicken breast pieces. Butterfly the chicken and then finish cutting all the way through.
  • Place a large skillet over medium heat. Cook chicken for 3 to 4 minutes per side, until no longer pink and cooked through.
  • Remove the chicken to a cutting board and finely chop or shred the chicken.
  • In a large bowl, stir together the cooked rice, sour cream, soup, and green chiles. Add the chicken, salt, and pepper and mix to combine.
  • Pour half of the rice mixture into your prepared dish and spread it into an even layer. Top with 1 cup of cheese. Pour the remaining rice mixture over the cheese, spread evenly, and then top with remaining cheese.
  • Bake for 40 to 45 minutes until the casserole is bubbly.
  • Remove from oven and allow to cool for 5 to 10 minutes. Serve warm.