Kathy's Easy Chile Chicken and Rice

Kathy's Easy Chile Chicken and Rice

22
KathCook 1

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

1 h 20 m servings 518 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 54.5g
  • 18%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1149 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  2. 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.
  3. Bake covered 1 hour in the preheated oven. Mix in the peas. Let stand covered 5 minutes before serving.

Reviews

22
  1. 26 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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...

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 ...

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 aga...

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 h...

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, ...

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 ...

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.

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...

I love a casserole that's quick and easy, uses things already in the pantry and is tasty. This is definetely it! I added only an extra 1/4 cup of milk and the rice cooked up fully. I'll definete...