Green Chile Chicken and Rice Casserole
  • 2 bone-in chicken breasts, skinned
  • 6.9 oz box chicken-flavored rice and vermicelli mix
  • 10.75 oz can cream of chicken soup
  • 8 oz can sliced water chestnuts, drained
  • 4 oz can chopped green chiles
  • ½ cup sour cream
  • 8 oz package pepper Jack cheese, shredded
  1. Place chicken breasts in a large saucepan; add water to cover.
  2. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 30 minutes or until done.
  3. Cool; shred meat and discard bones.
  4. Prepare rice mix according to package directions.
  5. Line a 13x9-inch baking dish with heavy-duty nonstick aluminum foil, allowing several inches of foil to extend over sides.
  6. Spread rice in prepared dish.
  7. Combine shredded chicken, soup, water chestnuts, green chiles, and sour cream in a large bowl; stir until blended.
  8. Pour soup mixture over rice; top evenly with cheese.
  9. Cover and freeze 2 to 3 hours or until firm.
  10. Remove from baking dish by holding edges of foil; fold foil over casserole.
  11. Wrap in additional foil, making sure it is tightly sealed.
  12. Freeze up to 1 month.
  13. To serve, thaw in refrigerator overnight.
  14. Preheat oven to 350 degrees.
  15. Place foil-wrapped casserole in a lightly greased 13x9-inch baking dish.
  16. Uncover top, and bake 40 to 50 minutes or until thoroughly heated.
Recipe by The eMeals Blog at