Chili Chicken Rice Casserole. Make Chicken & Yellow Rice With Broccoli & Cheddar Cheese For A Delicious Family Meal. Ingredients in this Green Chile Chicken and Rice Casserole: Diced Rotisserie chicken is delicious in this recipe, but if you don't have any Rotisserie chicken on hand, canned chicken will work in a pinch and I always keep a can of the Hormel® Premium Chicken in my pantry for last-minute recipes just like this one. All you do is cook the chicken, shred it, Mix everything up, throw it in a dish and into the oven, and then forget about it for a while.
Chicken thighs are totally okay too. Add cooked Rice-A-Roni to the chicken mixture and mix well. In a separate bowl, whisk together eggs, milk, flour and chili powder. You can have Chili Chicken Rice Casserole using 16 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Chili Chicken Rice Casserole
- Prepare 2 cups of cooked rice.
- Prepare 2 of boneless chicken breasts, cut into bite size pieces.
- You need 2-3 Tbsp of olive oil.
- You need 2 tsp of Chili powder.
- It’s 1 tsp of paprika.
- It’s 1 Tbsp of Garlic powder.
- You need 1 Tbsp of Onion powder.
- Prepare 1 tsp of salt.
- It’s 1 tsp of pepper.
- Prepare 1 can of Rotel Chili Fixings.
- Prepare 1 can of Cream of Chicken Soup.
- Prepare 1 of small can Cream Style Corn.
- It’s 1 cup of shredded cheddar cheese.
- It’s 1 tbsp of dried cilantro.
- Prepare 6-9 slices of pepper jack cheese.
- Prepare 1-1 1/2 cups of fried onions.
Place chicken and rice mixture in a round two-quart greased glass casserole dish. Pour the cheese and egg mixture evenly over the top of the chicken and rice. When cooking time is over, use two forks to shred the chicken. In a medium bowl, mix the rice, chicken stock, sour cream, green chiles, garlic powder, cumin, chicken, salt and pepper until well combined.
Chili Chicken Rice Casserole step by step
- Cut up chicken into pieces and toss with all the spices..
- Add oil to pan and heat on medium high heat. Add chicken and brown on all sides. While on medium high add in the Rotel to help deglaze the pan tossing all together..
- Add in the cream of chicken soup and cream style corn. Stir to combine..
- Add in the cilantro and stir to combine..
- Add in the shredded cheese. Stir to combine..
- Add in the cooked rice, stir to combine..
- Add to casserole dish and layer top with jalapeño pepper jack cheese. Preheat oven to 350..
- Top with the fried onions. Bake at 350 for 25-30 minutes until bubbly..
- Enjoy! Chili cheesy crunch flavor!.
Pour the chicken and green chili mixture into the prepared dishes, divided evenly. Sprinkle shredded cheese and green onion over each dish, divided evenly. Spread remaining soup mixture over cheese. Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. Combine onion with shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin.