Real Recipes From Real Home Cooks ®

creamy chicken and spicy rice casserole

(1 rating)
Recipe by
Rose Dailey
East Texas, TX

Another one of my 'throw togethers' My online cookbook:

(1 rating)

Ingredients For creamy chicken and spicy rice casserole

  • 2
    extra large chicken breasts, with bone in and skin on
  • water for boiling chicken
  • 1 can
    chicken broth for cooking rice - optional
  • 2 tsp
  • 1 c
    uncooked rice
  • 1 c
    chopped onions
  • 1 tsp
    minced garlic
  • 3 Tbsp
    chopped cilantro (no stems)
  • 1/2 lb
    velvetta cheese, cubed
  • 4 oz
    cream cheese, cubed
  • 3/4 c
    chopped fresh tomatoes
  • 1 can
    (4 oz.) chopped green chilis
  • 1 tsp
    chili powder
  • 1 tsp
  • 1 can
    (5 oz.) evaporated milk

How To Make creamy chicken and spicy rice casserole

  • 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.
  • 2
    Put uncooked rice, chopped onions, and garlic into pot with chicken broth left over from boiling chicken. Watch 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.
  • 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.
  • 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.