creamy chicken and spicy rice casserole

Name: CREAMY CHICKEN AND SPICY RICE CASSEROLE
Ingredients: 2 - extra large chicken breasts, with bone in and skin on; - water for boiling chicken; 1 can(s) chicken broth for cooking rice - optional; 2 teaspoon(s) salt; 1 cup(s) uncooked rice; 1 cup(s) chopped onions; 1 teaspoon(s) minced garlic; 3 tablespoon(s) chopped cilantro (no stems); 1/2 pound(s) velvetta cheese, cubed; 4 ounce(s) cream cheese, cubed; 3/4 cup(s) chopped fresh tomatoes; 1 can(s) (4 oz.) chopped green chilis; 1 teaspoon(s) chili powder; 1 teaspoon(s) cumin; 1 can(s) (5 oz.) evaporated milk

(1 RATING)

66 Pinches

Rose Dailey

East Texas, TX

Updated on Mar 29, 2011

Another one of my 'throw togethers' My online cookbook: http://tx-cherokee.tripod.com/index.html

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Ingredients

2 - extra large chicken breasts, with bone in and skin on
- water for boiling chicken
1 can chicken broth for cooking rice - optional
2 teaspoons salt
1 cup uncooked rice
1 cup chopped onions
1 teaspoon minced garlic
3 tablespoons chopped cilantro (no stems)
1/2 pound velvetta cheese, cubed
4 ounces cream cheese, cubed
3/4 cup chopped fresh tomatoes
1 can (4 oz.) chopped green chilis
1 teaspoon chili powder
1 teaspoon cumin
1 can (5 oz.) evaporated milk

How To Make creamy chicken and spicy rice casserole

Step 1

Place the chicken breasts and salt in 3 to 3 and 1/2 quarts of cold water (enough to cover it) in a large pot. Set to a medium-high heat. Once the water starts to form bubbles, lower the heat. You do not want to bring the water to a complete boil. Let it slow simmer until it is done (around 45 minutes to an hour, depending on size). Remove chicken breasts from water, and set aside to cool.

Step 2

Put uncooked rice, chopped onions, and garlic into pot with chicken broth left over from boiling chicken. Watch closely....you will have to add more water or some canned chicken broth, 1/2 cup at a time, until the rice is done (about 20 minutes). You want the rice done but not soupy so don't add a lot of extra water.
Step 3

While the rice is cooking, debone and shred the chicken. When the rice is done, remove from heat. Immediately add the cilantro, cubed Velvetta cheese, cubed cream cheese, the fresh tomatoes, and the green chilis. Stir to blend and let it sit for 5 minutes. Then add the shredded chicken, chili powder, cumin, and evaporated milk. Stir well.
Step 4

Spray a 9x13 dish with cooking spray. Pour chicken mixture into dish. Bake at 375 degrees for 30 minutes. Remove from oven and let rest for 10 to 15 minutes before serving.
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