Green Chili Rice

1 can (10-3/4 ounces) condensed cream of chicken soup

1 cup (8 ounces) sour cream

1 can (4 ounces) green chilies drained

1 cup (4 ounces) shredded cheddar cheese

1-1/2 cups uncooked instant minute rice


In a large bowl, combine the soup, sour cream, chilies and cheese. Stir in rice. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes or until rice is tender. Sprinkle with more cheese on top as desired.


Rachel's Notes: This is a great recipe to use as a side dish, but I also think you could add some cooked chicken and make a main dish out of this easily! Thank you Lynn 's Kitchen Adventures! Click here for more of her recipes!


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