🥘 Chicken and Green Chilies Casserole

Hearty, cheesy, and packed with flavor!

Ingredients

• 2–3 tbsp butter
• 1 large onion, chopped
• 2 Dorot garlic cubes (or 2–3 tbsp minced garlic)
• 2 Dorot cilantro cubes
• 1 small jalapeño, seeded and finely chopped (optional)
• 1 poblano pepper, seeded and chopped
• 2 (4 oz) cans green chilies, drained (or more!)
• 2 tsp cumin
• 1 tsp chili powder
• 1⅓ cups chicken broth
• 1 (10 oz) can cream of chicken soup
• 3–4 cups cooked chicken (2 poached breasts or Perdue strips)
• 2 cups shredded cheese (Monterey Jack/Cheddar blend or Mexican blend)
• Tortilla version: 6 large soft taco flour tortillas (about 12 regular-size)
• Rice version (preferred):
  – 1 cup Arborio rice
  – 2 cups water (or poaching liquid for flavor)

Directions

Preheat oven to 350°F. Grease an 8×8 Pyrex or similar baking dish.

In a medium saucepan, melt butter over medium heat. Sauté onion, garlic, cilantro, jalapeño, and poblano peppers for 3–4 minutes.

Add chicken broth, green chilies, cu

Ingredients

• 2–3 tbsp butter
• 1 large onion, chopped
• 2 Dorot garlic cubes (or 2–3 tbsp minced garlic)
• 2 Dorot cilantro cubes
• 1 small jalapeño, seeded and finely chopped (optional)
• 1 poblano pepper, seeded and chopped
• 2 (4 oz) cans green chilies, drained (or more!)
• 2 tsp cumin
• 1 tsp chili powder
• 1⅓ cups chicken broth
• 1 (10 oz) can cream of chicken soup
• 3–4 cups cooked chicken (2 poached breasts or Perdue strips)
• 2 cups shredded cheese (Monterey Jack/Cheddar blend or Mexican blend)
• Tortilla version: 6 large soft taco flour tortillas (about 12 regular-size)
• Rice version (preferred):
  – 1 cup Arborio rice
  – 2 cups water (or poaching liquid for flavor)

Directions

Preheat oven to 350°F. Grease an 8×8 Pyrex or similar baking dish.

In a medium saucepan, melt butter over medium heat. Sauté onion, garlic, cilantro, jalapeño, and poblano peppers for 3–4 minutes.

Add chicken broth, green chilies, cu