Quick and Easy


This recipe was so easy but oh so yummy.  Not much to explain with the recipe because it is pretty straight forward. Plus this casserole is a great make ahead meal. I let mine sit in the fridge for 2 nights before baking it off and it came out beautiful.

Chicken Green Enchilada Rice Bake

  1. 2 cups white long grain rice
  2. 2 1/2 cups cooked, shredded chicken ( I poached mine in water with chili powder, cumin, onion powder, garlic and crushed red pepper. This gave the chicken a great taste plus I used some of the poaching liquid to add moisture to the casserole since I was making it ahead of time.)
  3. 1- 15 oz  can mild green enchilada sauce
  4. 1- 4-oz can sliced black olives
  5. 1- 15 oz can Rotel
  6. 1/2 cup sour cream
  7. 1 teaspoon ground cumin
  8. 2 cups shredded cheddar cheese
  9. Salt and pepper

Preheat oven to 350 F. and spray a 9×13 inch baking dish with non-stick cooking spray. Cook rice according to package directions. Then once rice is done mix rice, chicken, enchilada sauce, olives, Rotel, sour cream, cumin, salt and pepper all together. Then top evenly with shredded cheddar cheese and bake for 30 to 35 minutes, until cheese is melted and rice is hot. (Like I mentioned next to the chicken if you are going to keep this in the fridge for another nights meal and not bake immediately then I would add 1 cup of poaching liquid to the casserole. )

Yummy, Yum, Yum and Love,


Prebaked Casserole


About gingersnap2011

Hello and welcome to my almost normal life. I'm a true southern belle through and through. I live in Mayberry right down the road from Opie. I channel Julia Sugarbaker, Wednesday Addams and June Clever. Thanks for reading, Gingersnap :)

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