Cheesy Jalapeno Chicken and Rice Casserole
Author: 
 
Ingredients
  • 4 boneless skinless chicken breasts boiled or roasted and cubed
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  • 1 block of jalapeno monterey jack cheese (pepperjack) shredded
  • Can of cream of chicken
  • 8 oz sour cream
  • 1 small can diced green chiles
  • Fried onions (you know the kind in a can you put on green bean casserole)
  • Splash of milk (not always needed)
  • 2 packs Success Jasmine Rice prepared according to directions
Instructions
  1. For Casserole Version:
  2. Mix soup, sour cream, chiles and cheese together, add in chicken and cooked Success Jasmine Rice, (add splash of milk if too thick) pop into casserole dish and bake till bubby and warm through. Top with fried onions and serve.
  3. You can also pop the casserole (sans onions) in the freezer for a quick meal one busy night.
  4. Slowcooker Version:
  5. Mix 4 boneless skinless chicken breasts, can of cream of chicken, 8 oz sour cream, 1 small can diced green chiles in the crock pot (high 4 hours, low 6-8)
  6. Shred chicken and add back to crockpot.
  7. Shred pepperjack cheese and add to chicken and sauce.
  8. Serve over Success Jasmine Rice and top with crunchy onions.
  9. For Side Dish Version:
  10. Everything above applies just omit chicken.
Recipe by Life With The Crust Cut Off at http://www.lifewiththecrustcutoff.com/cheesy-jalapeno-chicken-and-rice-casserole/