READY IN ABOUT 1½ hrs

Kathy's Easy Chile Chicken and Rice

Read Reviews (18)

"Simple one-dish, make-ahead meal with stuff you can find in your pantry and freezer." — KathCook

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
Mix the soup, milk, rice, and chile peppers into the casserole dish. Place chicken in the dish. Season with salt and pepper, and top with cheese.
Bake covered 1 hour in the preheated oven. Mix in the peas. Let stand covered 5 minutes before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 02, 2007

Yummy! I added a extra can of cream of mushroom soup. One and half cans of diced green chilis. One package of chicken fajita seasoning. LOTS of Cheddar cheese on top and inside. Actually cooked it for almost 2 hours stirring every 10-15 min. My husband cant get enough. VERY DELICIOUS and EASY, taste even better as a leftover.

—Dawn

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Most Helpful Critical Review

Jul 16, 2007

I made this recipe with some modifications based on reviews and just what I thought would be best. I made 2 cups of my own sauce instead of the chicken soup (bring 1 cup chicken broth and half a cup milk to a boil. Stir 6 tablespoons flour into half a cup milk then whisk it into the pot. Cook a minute or so. Ta da!). I was afraid the rice would be too dry which is why I made extra sauce. I also used corn instead of peas and mixed it in at the beginning, and added half a packet of taco seasoning. I baked it according to the directions and it came out quite well! I can't imagine how dry it would be with only one can of soup and even with the taco seasoning it was very, very mild, so next time I'm going to use the whole packet. Thanks for the idea!

—The Bunny Chef

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22 Ratings

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Dec 26, 2005

This was pretty good for using just what you have on hand, however it needed either an extra can of cream of chicken or sour cream to make it more saucy. It was a little dry. I will try it again sometime with the changes and then it should be a good fall-back recipe.

—CASEYNJASON

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Aug 28, 2007

This was tasty with a few changes… I cooked the rice ahead of time in chicken broth. Doing this, there was plenty of liquid with 1 can of soup and 1 c milk. I cooked the chicken over medium heat in a skillet until the juices ran clear then cut into small bite size pieces. I substituted frozen corn for the peas (peas didn't make sense to me in this dish). I only added 1/2 of the green chile and added a can of black beans, rinsed and drained well. Upon others suggestions, I added about 1/2 package of taco seasoning mix. I will make this again!

—Leah

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Aug 04, 2008

This is really good, easy week-night recipe. I made it as-written and experienced the same "dryness" as the first reviewer, but my family didn't mind it at all. I baked it longer than directed, though, based on the feedback of another reviewer and that may have contributed, so next time I'm going to bake as directed and let it stand 10 minutes. Standing time often makes a big difference with casseroles. I'll also try adding a bit more milk, maybe just a half a cup and see how that works. It really doesn't need much. The flavor is very, very good and it makes wonderful leftovers. Personally, I wouldn't cook the rice in advance because I think it result in too much liquid, but if any of you experiment with good results please post them!

—Lorna

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Nov 03, 2006

Yummy - but I felt it needed an extra 20 minutes of cooking to make the rice done. At one hour the rice was still hard. Tasted great after that.

—JILLTOONS

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Jul 19, 2008

We had this for dinner last night and it turned out really good. We did take the advice of a couple other reviewers and used corn instead of peas, added a whole packet of "mild" taco seasoning mix, and added an additional can of cream of chicken soup, but used only 1 can full of milk. It was filling, yummy, and easy to make. In fact, my 12-year-old is the one who made it! I think I want to try this as a burrito filling next time!

—Keri

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Oct 01, 2009

Very good...I did add some chili powder, cumin and seasoning salt. Next time I think I will try adding cilantro as well. I baked for 1 hr and then stirred in some corn rather than peas and 1/4 cup chunky salsa. Topped with cheese and crushed tortilla chips and baked for another 10-15 minutes.

—wa53rose

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Nutrition

Calories
518 kcal
26%

Carbohydrates
54.5 g
18%

Cholesterol
81 mg
27%

Fat
18.3 g
28%

Fiber
2.5 g
10%

Protein
32 g
64%

Sodium
1246 mg
50%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Kathy's Easy Chile Chicken and Rice

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 518
Calories from Fat: 165

% Daily Value *
Total Fat 18.3g 28 %
Saturated Fat 9.6g 48 %
Cholesterol 81mg 27 %
Sodium 1246mg 50 %
Potassium 470mg 13 %
Total Carbohydrates 54.5g 18 %
Dietary Fiber 2.5g 10 %
Protein 32g 64 %
Sugars 6.4g
Vitamin A 32 %
Vitamin C 45 %
Calcium 45 %
Iron 39 %
Thiamin 42 %
Niacin 123 %
Vitamin B6 37 %
Magnesium 24 %
Folate 65 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.