Kathy's Easy Chile Chicken and Rice recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes

Ingredients

1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
1 cup uncooked long grain white rice
1 (4 ounce) can diced green chile peppers, drained
2 skinless, boneless chicken breast halves - chopped
salt and pepper to taste
1 cup shredded Cheddar cheese
1 cup frozen peas

Nutrition Info

518.4 calories
carbohydrate: 54.5 g
cholesterol: 81.4 mg
fat: 18.3 g
fiber: 2.5 g
protein: 32 g
saturatedFat: 9.6 g
servingSize: -
sodium: 1149.1 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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

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