Green Chile Chicken and Rice Casserole

Directions

• Preheat the oven to 350 degrees Fahrenheit and grease a 9×13-inch casserole dish with butter or non-stick spray.
• Cook the rice according to package instructions, using a pan or rice cooker, ensuring it is tender and fluffy.
• In a large skillet over medium heat, add the olive oil and sauté the diced onion for about 3 to 4 minutes until translucent.
• Once the onion is cooked, add the shredded cooked chicken, cumin, salt, pepper, paprika, and diced green chilies. Stir and cook for another 5 minutes.
• In a large mixing bowl, combine the cooked rice, chicken mixture, cream of chicken soup, and sour cream. Mix everything until well incorporated.
• Transfer the mixture to the prepared casserole dish, spreading it evenly, and top with shredded cheddar cheese.
• Bake the casserole in the preheated oven for approximately 20 minutes, until the cheese is melted and bubbly.
• Remove the dish from the oven and let it cool for a few minutes. Top with fresh chopped cilantro before serving.