Chile Chicken Rice Casserole Recipe

Ingredients <br>- 12 ounces boneless skinless chicken breasts, cut into 1 inch pieces <br>- 2 tablespoons vegetable oil, divided <br>- 1 (6.9 ounce) package RICE-A-RONI® Chicken Flavor <br>- 1 (4.5 ounce) can diced green chilies <br>- 3 green onions, sliced, including tops <br>- 1/2 cup sour cream <br>- 1/2 cup milk <br>- 1/2 cup flour <br>- 2 eggs <br>- 1 cup shredded Monterey Jack cheese with Jalapenos <br>- 1 teaspoon chili powder <br><p></p>Directions <br>step 1: Preheat oven to 425 degrees F. <br>step 2: In a large skillet, saute the chicken with 1 tablespoon oil over medium high heat for 5 minutes, or until chicken is thoroughly cooked and no longer pink inside. Set aside in a large mixing bowl. <br>step 3: In the same skillet, saute the rice and vermicelli mixture in the remaining tablespoon of vegetable oil, until golden brown. <br>step 4: Stir in 2-1/2 cups water, and seasoning packet. Bring to a boil. <br>step 5: Cover. Reduce heat to low. Simmer for 15 to 20 minutes, or until rice is tender. <br>step 6: While rice is cooking, chop onions. Add 1/2 cup sour cream, green chiles and chopped onion to the mixing bowl containing the cooked chicken. Mix to blend. <br>step 7: Add cooked Rice-A-Roni to the chicken mixture and mix well <br>step 8: In a separate bowl, whisk together eggs, milk, flour and chili powder. Stir in shredded cheese. <br>step 9: Place chicken and rice mixture in a round two-quart greased glass casserole dish. Pour the cheese and egg mixture evenly over the top of the chicken and rice. <br>step 10: Bake for 20 to 25 minutes uncovered, or until topping is puffed, crisp, and nicely browned. <br>

Ingredients
- 12 ounces boneless skinless chicken breasts, cut into 1 inch pieces
- 2 tablespoons vegetable oil, divided
- 1 (6.9 ounce) package RICE-A-RONI® Chicken Flavor
- 1 (4.5 ounce) can diced green chilies
- 3 green onions, sliced, including tops
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 cup flour
- 2 eggs
- 1 cup shredded Monterey Jack cheese with Jalapenos
- 1 teaspoon chili powder

Directions
step 1: Preheat oven to 425 degrees F.
step 2: In a large skillet, saute the chicken with 1 tablespoon oil over medium high heat for 5 minutes, or until chicken is thoroughly cooked and no longer pink inside. Set aside in a large mixing bowl.
step 3: In the same skillet, saute the rice and vermicelli mixture in the remaining tablespoon of vegetable oil, until golden brown.
step 4: Stir in 2-1/2 cups water, and seasoning packet. Bring to a boil.
step 5: Cover. Reduce heat to low. Simmer for 15 to 20 minutes, or until rice is tender.
step 6: While rice is cooking, chop onions. Add 1/2 cup sour cream, green chiles and chopped onion to the mixing bowl containing the cooked chicken. Mix to blend.
step 7: Add cooked Rice-A-Roni to the chicken mixture and mix well
step 8: In a separate bowl, whisk together eggs, milk, flour and chili powder. Stir in shredded cheese.
step 9: Place chicken and rice mixture in a round two-quart greased glass casserole dish. Pour the cheese and egg mixture evenly over the top of the chicken and rice.
step 10: Bake for 20 to 25 minutes uncovered, or until topping is puffed, crisp, and nicely browned.

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