Preheat oven to 350 degrees F. rub olive oil on the sides and bottom of a large casserole dish.
In a large pan over medium-high heat, saute onions and bell peppers with olive oil until they begin to brown. Set aside.
Combine the rice, chicken, 1 1/2 cup of the cheese, green chilies, sour cream, cumin, cayenne, salt, pepper and onion mixture to the casserole dish and combine well. (Give the mixture a taste to make sure you have enough salt, pepper and cayenne.)
In a separate bowl, whisk together milk and egg.
Add milk and egg to the rice mixture
Top the casserole with remaining shredded cheese and bake for 30 to 35 minutes.
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