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!