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Green Chile Chicken and Rice

A creamy, cheesy casserole of chicken, green chiles, and rice that's simple to assemble and bakes to tender perfection.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 8 servings

Ingredients

  • 4 boneless skinless chicken breasts trimmed
  • 2 cups chicken broth
  • 2 cups quick-cooking rice
  • 8 oz cream cheese softened
  • 8 oz green chiles chopped (about 2 cans)
  • 1 cup Monterey Jack cheese shredded
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup cilantro chopped

Instructions

  • Preheat the oven to 350°F (175°C).
  • In a large bowl, combine the chicken broth, quick-cooking rice, softened cream cheese, chopped green chiles, garlic powder, ground cumin, salt, and black pepper; stir until smooth and evenly mixed.
  • Spread the rice and chile mixture evenly in a large casserole dish.
  • Place the trimmed chicken breasts evenly on top of the rice mixture and gently press them into the mixture so they make good contact.
  • Sprinkle the shredded Monterey Jack cheese over the top of the chicken and rice.
  • Bake on the middle rack for 40–50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
  • Serve hot either with the chicken breasts whole or remove the chicken, shred or chop it, and stir it back into the rice before serving.

Equipment

  • Mixing Bowl
  • Large casserole dish
  • Measuring cups and spoons
  • wooden spoon or spatula
  • Oven
  • Meat Thermometer

Notes

  • This can be served with the chicken breasts kept whole.
  • Or shred the chicken after baking and mix it into the rice.
  • Use quick-cooking rice as specified for best timing.
  • Ensure chicken reaches 165°F before serving.
  • Soften the cream cheese first for easier mixing.