What to serve for a nice, small gathering? This Chicken Chile Relleno Rice Bake went over well with our guests. It’s tasty, filling, and practically stress-free to get on the table.

Chicken Chile Relleno Rice Bake

spray olive oil

2 cups white rice (I used Arboria Italian Rice)

2 cans condensed cream of chicken soup

1-1/2 cups light sour cream

3-4 oz cans diced mild green chiles, undrained

3 cups chopped deli-roasted chicken

2 cups grated Pepper jack cheese, divided

1 tsp sea salt

1/2 tsp ground black pepper

3/4 cup panko breadcrumbs

2 tbsp chopped cilantro

1) Preheat oven to 400 degrees; spray large casserole dish with olive oil spray

2) Cook rice according to package directions

3) Meanwhile, in large bowl mix cream of chicken soup, sour cream, chiles, chicken, 1-1/2 cups cheese (reserving 1/2 cup for topping), salt, and pepper

4) Mix rice into soup mixture and spread in prepared casserole dish; bake in oven 25 minutes; sprinkle panko breadcrumbs over top, lightly spray with olive oil, and bake additional 20 minutes; sprinkle 1/2 cup reserved cheese over top and bake additional 5 minutes; serve

Servings: 8


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