Ingredients:
2 cups cooked rice
2 (6 ounce) cans canned chicken, drained
1 clove garlic, minced
1 onion, chopped
1 (10 ounce) can Rotel (diced tomatoes and green chiles)
2 (4 ounce) cans mild green chiles, drained
2 (10 ounce) cans cheddar cheese soup
1 (16 ounce) carton fat-free sour cream
1 (8 ounce) package cheddar cheese, shredded
Directions:
Preheat the oven to 350°F (175°C). Spread the cooked rice evenly in the bottom of a 9×13-inch baking pan.
In a large bowl, combine the canned chicken, minced garlic, chopped onion, Rotel, green chiles, cheddar cheese soup, and sour cream. Stir until well blended and evenly mixed.
Pour the chicken mixture over the rice, spreading it into an even layer.
Sprinkle the shredded cheddar cheese evenly over the top.
Bake uncovered for 30–40 minutes, until the casserole is heated through and the cheese is melted and bubbly. If desired, broil for 1–2 minutes at the end to lightly brown the cheese—watch closely to prevent burning.
Let the casserole rest for 5 minutes before serving.
Servings: 6
Time:
Preparation: 15 minutes
Total time: 55 minutes