4 boneless skinless chicken breasts boiled or roasted and cubed (When lazy or have time constraints, use a rotisserie chicken from the store and just peel the skin off and cube it)
1 block 6-8 ounces of shredded pepper jack cheese
1 Can of cream of chicken
8 ounces of sour cream
1 small can diced green chiles (undrained)
Splash of milk if needed
2 cups rice – cooked
Fried onions – The ones in the can that you can actually eat as a snack (These are optional. Yes, some people don’t like them)
Chopped parsley or green onion for garnish


Preheat oven to 350 degrees F

Mix soup, sour cream, chiles and chees together, add in chicken and rice, (add splash of milk if too thick). Mix until incorporated.
Put the mixture into casserole dish and bake at 350 for 45-55 minutes or until top begins to brown and casserole begins to bubble. Top with fried onions if desired

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