My husband and kids really enjoyed this casserole and have asked that I make it again sometime very soon. I think your family will enjoy it, too!
Ingredients
2 cups par-boiled or converted rice
4 cups water
2 cups cooked chopped chicken
4 tbsp Land O Lakes butter
1 medium onion, chopped
4 tbsp Gold Medal flour
4 cups low sodium chicken broth
1 cup Daisy sour cream
1 (4 oz) can chopped green chiles
2 cups shredded Mexican Cheese Blend
Instructions:
Cook the rice in the water according to the package directions. Place in a large bowl along with the chicken and green chiles.
In a skillet melt the butter over moderate heat. Add the onion and cook 3-5 minutes or until translucent.
Sprinkle with flour and whisk together. Cook for another minute or two until the raw flour smell is gone.
Whisk in the chicken broth a little at a time. Bring to a boil, reduce heat and simmer for ten minutes or until thickened.
Place the sour cream in a bowl and whisk in a small amount, approximately 1/2 cup, of the thickened sauce. Pour the sour cream into the skillet and gently warm.
Pour the sauce over the chicken and rice. Gently stir to combine.
Pour into prepared casserole dish. Top with cheese and bake for 45 minutes or until the casserole is bubbly and golden brown (30 minutes for me, so I turned off the oven and left it in for 15 more minutes).
Let rest 15 minutes before serving.
