Green Chile Chicken and Rice
This Green Chile Chicken and Rice is a super flavorful one dish meal. It packs in all of the southwest flavors you love into a creamy rice dish to compliment the tender chicken breasts baked on top.
Servings: 8 servings
Calories: 363kcal
Ingredients
- 4 Boneless skinless chicken breasts trimmed
- 2 cups chicken broth
- 2 cups quick cooking rice
- 8 oz cream cheese softened
- 8 oz chopped green chilis (2 cans)
- 1 cup monterey jack cheese shredded
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
Garnish
- 1/4 cup chopped cilantro
Instructions
- Preheat the oven to 350˚F.
- In a large bowl, mix chicken broth, rice, cream cheese, green chiles, garlic powder, cumin, salt and pepper together until combined. Then spread the mixture in a large casserole dish.
- Lay the chicken breasts evenly spaced on top of the rice mixture and gently press them into the mixture. Cover the top of the casserole with cheese.
- Bake on the middle rack of the oven for 40-50 minutes or until chicken is cooked through (165˚F internal temperature.)
- Serve hot, either with full chicken breasts, or shred chicken and mix into rice. Enjoy!
Notes
This can be served with the chicken breasts kept whole, or after baking you can remove the chicken, chop or shred it and then mix it back into the rice. Store leftovers in an airtight container for up to 3 days.
Nutrition
Calories: 363kcal | Carbohydrates: 22g | Protein: 31g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 118mg | Sodium: 600mg | Potassium: 0mg | Fiber: 0g | Sugar: 1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg