Simple one-dish, make-ahead meal with stuff you can find in your pantry and freezer.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.

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  • 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.

  • Bake covered 1 hour in the preheated oven. Mix in the peas. Let stand covered 5 minutes before serving.

Nutrition Facts

518 calories; 18.3 g total fat; 81 mg cholesterol; 1149 mg sodium. 54.5 g carbohydrates; 32 g protein; Full Nutrition

Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/02/2007
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 it for almost 2 hours stirring every 10-15 min. My husband cant get enough. VERY DELICIOUS and EASY taste even better as a leftover. Read More
(57)

Most helpful critical review

Rating: 3 stars
07/17/2007
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 a cup milk to a boil. Stir 6 tablespoons flour into half a cup milk then whisk it into the pot. Cook a minute or so. Ta da!). I was afraid the rice would be too dry which is why I made extra sauce. I also used corn instead of peas and mixed it in at the beginning and added half a packet of taco seasoning. I baked it according to the directions and it came out quite well! I can't imagine how dry it would be with only one can of soup and even with the taco seasoning it was very very mild so next time I'm going to use the whole packet. Thanks for the idea! Read More
(68)
73 Ratings
  • 5 star values: 24
  • 4 star values: 35
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
08/02/2007
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 it for almost 2 hours stirring every 10-15 min. My husband cant get enough. VERY DELICIOUS and EASY taste even better as a leftover. Read More
(57)
Rating: 3 stars
07/17/2007
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 a cup milk to a boil. Stir 6 tablespoons flour into half a cup milk then whisk it into the pot. Cook a minute or so. Ta da!). I was afraid the rice would be too dry which is why I made extra sauce. I also used corn instead of peas and mixed it in at the beginning and added half a packet of taco seasoning. I baked it according to the directions and it came out quite well! I can't imagine how dry it would be with only one can of soup and even with the taco seasoning it was very very mild so next time I'm going to use the whole packet. Thanks for the idea! Read More
(68)
Rating: 5 stars
08/02/2007
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 it for almost 2 hours stirring every 10-15 min. My husband cant get enough. VERY DELICIOUS and EASY taste even better as a leftover. Read More
(57)
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Rating: 3 stars
12/27/2005
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 again sometime with the changes and then it should be a good fall-back recipe. Read More
(32)
Rating: 4 stars
08/28/2007
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 heat in a skillet until the juices ran clear then cut into small bite size pieces. I substituted frozen corn for the peas (peas didn't make sense to me in this dish). I only added 1/2 of the green chile and added a can of black beans rinsed and drained well. Upon others suggestions I added about 1/2 package of taco seasoning mix. I will make this again! Read More
(24)
Rating: 4 stars
10/01/2009
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 cup chunky salsa. Topped with cheese and crushed tortilla chips and baked for another 10-15 minutes. Read More
(15)
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Rating: 3 stars
08/04/2008
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 though based on the feedback of another reviewer and that may have contributed so next time I'm going to bake as directed and let it stand 10 minutes. Standing time often makes a big difference with casseroles. I'll also try adding a bit more milk maybe just a half a cup and see how that works. It really doesn't need much. The flavor is very very good and it makes wonderful leftovers. Personally I wouldn't cook the rice in advance because I think it result in too much liquid but if any of you experiment with good results please post them! Read More
(12)
Rating: 4 stars
11/03/2006
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. Read More
(9)
Rating: 4 stars
09/02/2008
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 definetely make this again. Read More
(8)
Rating: 5 stars
07/19/2010
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 had time I marinated the chicken in olive oil cumin chile powder for 2 hours and browned the chicken before adding. I DID like the frozen peas and it made the recipe look like a paella. Read More
(8)