Winning Creamy Chicken Casserole

Name: Winning Creamy Chicken Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings.
Cuisine: Mexican Casseroles, Mexican Dinners, Mexican Recipes
Ingredients: 2/3 cup uncooked instant rice; 1/4 cup chopped onion; 2 teaspoons butter; 1/2 cup 4% cottage cheese; 1/3 cup French onion dip; 3 tablespoons sour cream; 1/4 teaspoon salt; Dash white pepper; 1/2 cup cubed cooked chicken; 1/2 cup shredded cheddar cheese; 2 tablespoons chopped green chilies

French onion dip lends a tangy accent to this cheesy rice bake from Jaky Broussard of Greensboro, Alabama. Short prep time means you can eat deliciously without spending hours in the kitchen.

Ingredients

2/3 cup uncooked instant rice
1/4 cup chopped onion
2 teaspoons butter
1/2 cup 4% cottage cheese
1/3 cup French onion dip
3 tablespoons sour cream
1/4 teaspoon salt
Dash white pepper
1/2 cup cubed cooked chicken
1/2 cup shredded cheddar cheese
2 tablespoons chopped green chilies

Directions

Cook rice according to package directions. Meanwhile, in a small skillet, saute onion in butter until tender; set aside. In a small bowl, combine the cottage cheese, onion dip, sour cream, salt and pepper. Stir in rice and onion.
Spread half of the rice mixture into a 3-cup baking dish coated with cooking spray. Layer with chicken, 1/4 cup cheddar cheese and green chilies. Top with remaining rice mixture; sprinkle with remaining cheese.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts

1-1/2 cups: 454 calories, 20g fat (12g saturated fat), 69mg cholesterol, 1085mg sodium, 38g carbohydrate (5g sugars, 1g fiber), 29g protein.

Originally published as Chicken & Rice Chili Verde in Cooking for 2 Fall 2008

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kathyhardee2

Oct 14, 2018

I made my own onion dip and used regular rice instead of instant. I used chicken broth to cook the rice and added the chopped onion to the rice while it was cooking to save a step. We love it - so much so that I frequently double the recipe to have enough for leftovers. Thanks Jaky!