The last couple of weeks I have tried a few new recipes and they were all keepers. This is a very flavorful recipe full of cheese. I think I need to keep all these ingredients on hand so it can be a new go to meal.
I don't usually keep rice a roni but I think I will from now on.
Start with a can of cream of chicken. You could use cream of mushroom if that is what you have.
Add a 4.5 oz can of green chilies
1/2 cup sour cream. I didn't measure I just eye balled it. It may be more than 1/2 but that is okay.
Mix all that together until smooth and add 1 teaspoon cumin
1 cup pepper jack cheese shredded. I had a piece of pepper jack so I grated all of it. Add to the mixture.
3 cups chopped cooked chicken.
Cook the rice a roni per the box directions. This took the longest amount of time. Add the rice to the chicken mixture. I let it cook just a little bit.
Now pour into a sprayed 9x13 baking dish. Smooth out.
Add another cup of pepper jack cheese. I was out of the pepper jack and I had Monterey Jack and I used that. It was fine. I think the pepper jack is good because it adds a little kick but if you don't have it or enough you can substitute.
Add the cheese on the top. Place in a preheated 350 oven and bake for 25-30 minutes. You can make this recipe ahead of time to be baked later. It can even be frozen. I would not put the cheese on top if I were going to freeze it.
It comes out of the oven all nice and golden brown with gooey cheese.
Green Chile Chicken Rice-A-Roni Casserole Recipe
1 box chicken rice-a-roni plus the ingredients from back
1/2 cup sour cream
1can cream of chicken soup
1 4.5 oz diced green chiles
1 teaspoon cumin
2 cups pepper jack cheese shredded
3 cups chopped cooked chicken
Preheat oven to 350. Bake for 25-30 minutes.
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