One of the problems with having a recipe database, is that an old time favorite occasionally get lost in the shuffle. I made this one again last week and served it with Mexican Bread Pudding. It’s wonderfully cheesy (well yeah look at the amount of cheese…). But I did it slightly different from the original recipe. I no longer use whole chickens…no time, I’m lazy, you pick the reason. I used boneless chicken breasts (thighs would be great as well). It is important to cook rice for about half the normal time you would use. Otherwise it will be overcooked in the finished casserole.
Ingredients:
1 3-lb chicken
2 chicken bouillon cubes
1 cup Uncle Ben’s rice
2 cups water
1 onion, chopped
1/2 cup margarine
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon chili powder
1 (2 oz) jar pimientos
1 (4 oz) can green chillies
1 can cream of chicken soup
1/2 cup chicken broth
1 cup sour cream
8 oz Monterey Jack cheese, grated
8 oz Cheddar cheese, grated
Cooking Instructions:
Stew chicken with bouillon cubes; remove bones and chop into bite-size pieces. Cook rice in water just until tender.
Saute onions in margarine; then add garlic, cumin, chili powder, pimientos, and green chilies. Set aside.
In saucepan, heat chicken soup, broth, and sour cream; then add Monterrey Jack cheese. Stir until cheese melts and add onion mixture.
Spray 3-quart casserole dish with cooking spray. Put rice in bottom of dish, add chopped chicken and top with soup mixture.
Bake at 350° for about 20 minutes until heated through. Add grated Cheddar chees and return to oven for 5 minutes until cheese melts.
