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Sautéing onions and garlic is a fundamental step in many savory dishes, including our Spicy Green Chili Chicken & Rice Casserole. This technique not only softens the vegetables but also releases their essential oils, creating a fragrant base that enhances the overall flavor profile of the dish.

Green Chili Chicken and Rice Casserole

Discover the delicious flavors of Spicy Green Chili Chicken & Rice Casserole, the perfect comforting meal for any occasion. This hearty dish combines tender chicken with fluffy rice, zesty green chilies, and a creamy topping of gooey cheese. Easy to prepare, it’s ideal for family dinners or potlucks, bringing warmth and joy to your table. With a delightful kick of spice, this casserole is sure to become a beloved staple in your home. Enjoy a delicious journey of flavors!
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Ingredients
  

2 cups cooked chicken, shredded (grilled or rotisserie for best flavor)

1 cup long-grain white rice, rinsed under cold water

1 can (10 oz) diced green chilies, with juices

2 cups chicken broth, low-sodium recommended

1 cup sour cream, full-fat for creaminess

1 cup shredded Monterey Jack cheese, plus extra for serving if desired

1 cup frozen corn (optional, but adds sweetness and texture)

1 small onion, finely diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp paprika

1 tsp salt, or to taste

½ tsp black pepper

Fresh cilantro, chopped (for a vibrant garnish)

Instructions
 

Preheat the oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s ready for the casserole.

    Sauté the vegetables: In a large skillet, heat a splash of oil over medium heat. Add the diced onion and sauté until it becomes translucent, approximately 5 minutes. Stir in the minced garlic and continue to cook for an additional minute, or until the garlic is fragrant.

      Combine the ingredients: In a spacious mixing bowl, combine the shredded chicken, rinsed rice, diced green chilies (with their juices), sautéed onion and garlic, chicken broth, sour cream, frozen corn (if using), cumin, paprika, salt, and black pepper. Mix everything until thoroughly blended.

        Prepare the baking dish: Lightly grease a 9x13 inch casserole dish with cooking spray or oil. Pour the chicken and rice mixture into the dish, spreading it out evenly to ensure even cooking.

          Add the cheese: Generously sprinkle the shredded Monterey Jack cheese on top of the casserole mixture, creating a delicious cheesy layer.

            Bake the casserole: Cover the dish with aluminum foil to retain moisture and bake in the preheated oven for 30 minutes. After this time, carefully remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly, golden brown, and the rice is tender.

              Garnish and serve: Once baked, take the casserole out of the oven and let it cool for about 5 minutes to set. Before serving, garnish generously with chopped fresh cilantro for a burst of color and flavor.

                Prep Time, Total Time, Servings:

                  15 minutes | 1 hour | Serves 6-8

                    - Presentation Tips: Dish out the casserole in individual bowls or plates, ensuring a generous scoop of the cheesy top. You can add a few extra sprigs of cilantro on top for an enticing presentation. Serve with a side salad or tortilla chips for a complete meal experience.