Chile Rice Casserole


Enjoy this side dish with your next Mexican or baked chicken meal.

Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
2 to 4 servings


  • 1 cup uncooked instant rice

  • 1 (10.75 ounce) can condensed cream of celery soup

  • 1 (4 ounce) can chopped green chile peppers

  • 1 cup sour cream

  • ½ cup shredded Cheddar cheese


  1. Preheat oven to 325 degrees F (165 degrees C).

  2. In an 8x8 inch baking dish combine rice, soup, chile peppers and sour cream. Sprinkle Cheddar cheese on top.

  3. Bake in preheated oven for 25 minutes.

Nutrition Facts (per serving)

441 Calories
27g Fat
39g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 441
% Daily Value *
Total Fat 27g 35%
Saturated Fat 15g 76%
Cholesterol 65mg 22%
Sodium 1369mg 60%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 11g
Vitamin C 26mg 132%
Calcium 267mg 21%
Iron 3mg 16%
Potassium 307mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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