Cheesy Green Chile Chicken and Rice Casserole

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8 -10
Author Micha @ Cookin' Mimi


  • 2 cups par-boiled or converted rice
  • 4 cups water
  • 2 cups cooked chopped chicken
  • 4 Tablespoons butter
  • 1 medium onion , chopped
  • 4 Tablespoons flour
  • 4 cups low sodium chicken broth
  • 1 cup sour cream
  • 1 (4 ounce) can chopped green chiles
  • 1 1/2 to 2 cups shredded Colby Jack or Cheddar cheese


  1. Preheat oven to 350 degrees
  2. Spray or butter a 9 by 13 inch casserole dish
  3. Cook the rice in the water according to the package directions
  4. Place in a large bowl along with the chicken and green chiles
  5. In a skillet melt the butter over moderate heat
  6. Add the onion and cook for three to five minutes or until translucent
  7. Sprinkle with flour and whisk together
  8. Cook for another minute or two until the raw flour smell is gone
  9. Whisk in the chicken broth
  10. Bring to a boil, reduce heat and simmer for ten minutes or until thickened
  11. Place the sour cream in a bowl and whisk in a small amount, approximately 1/2 cup, of the thickened sauce
  12. Pour the sour cream into the skillet and gently warm
  13. Pour the sauce over the chicken and rice
  14. Gently stir to combine
  15. Pour into prepared casserole dish
  16. Top with cheese and bake for 45 minutes or until the casserole is bubbly and golden brown
  17. Let rest 15 minutes before serving