New this month
Get the Allrecipes magazine

Kathy's Easy Chile Chicken and Rice

KathCook

"Simple one-dish, make-ahead meal with stuff you can find in your pantry and freezer."
Added to shopping list. Go to shopping list.

Ingredients

1 h 20 m servings 518 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  2. Mix the soup, milk, rice, and chile peppers into the casserole dish. Place chicken in the dish. Season with salt and pepper, and top with cheese.
  3. Bake covered 1 hour in the preheated oven. Mix in the peas. Let stand covered 5 minutes before serving.

Nutrition Facts


Per Serving: 518 calories; 18.3 g fat; 54.5 g carbohydrates; 32 g protein; 81 mg cholesterol; 1149 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 56
  1. 70 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Yummy! I added a extra can of cream of mushroom soup. One and half cans of diced green chilis. One package of chicken fajita seasoning. LOTS of Cheddar cheese on top and inside. Actually cooked...

Most helpful critical review

I made this recipe with some modifications based on reviews and just what I thought would be best. I made 2 cups of my own sauce instead of the chicken soup (bring 1 cup chicken broth and half ...

Most helpful
Most positive
Least positive
Newest

I made this recipe with some modifications based on reviews and just what I thought would be best. I made 2 cups of my own sauce instead of the chicken soup (bring 1 cup chicken broth and half ...

Yummy! I added a extra can of cream of mushroom soup. One and half cans of diced green chilis. One package of chicken fajita seasoning. LOTS of Cheddar cheese on top and inside. Actually cooked...

This was pretty good for using just what you have on hand, however it needed either an extra can of cream of chicken or sour cream to make it more saucy. It was a little dry. I will try it aga...

This was tasty with a few changes… I cooked the rice ahead of time in chicken broth. Doing this, there was plenty of liquid with 1 can of soup and 1 c milk. I cooked the chicken over medium h...

Very good...I did add some chili powder, cumin and seasoning salt. Next time I think I will try adding cilantro as well. I baked for 1 hr and then stirred in some corn rather than peas and 1/4...

This is really good, easy week-night recipe. I made it as-written and experienced the same "dryness" as the first reviewer, but my family didn't mind it at all. I baked it longer than directed, ...

Yummy - but I felt it needed an extra 20 minutes of cooking to make the rice done. At one hour the rice was still hard. Tasted great after that.

This recipe is quick, easy and very tasty. When I added the diced green chiles, I didn't drain them. I also added the original rotele, undrained, and sliced black olives, undrained. Because I h...

I love a casserole that's quick and easy, uses things already in the pantry and is tasty. This is definetely it! I added only an extra 1/4 cup of milk and the rice cooked up fully. I'll definete...