Kathy's Easy Chile Chicken and Rice

There's nothing complicated about this chicken and rice casserole. It is easy and delicious! A perfect dish for a busy week night in Autumn.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 518 Calories

Ingredients

• 1 cup milk
• salt and pepper to taste
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup shredded Cheddar cheese (Optional)
• 1 cup uncooked long grain white rice
• 1 (4 ounce) can diced green chile peppers, drained
• 1 cup frozen peas
• 2 skinless, boneless chicken breast halves - chopped

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.

Step 2

Mix the soup, milk, rice, and chile peppers into the casserole dish. Place chicken in the dish. Season with salt and pepper, and top with cheese.

Step 3

Bake covered 1 hour in the preheated oven. Mix in the peas. Let stand covered 5 minutes before serving.