OK....looking for a wonderfully delicious and oh-so-easy entree OR side dish? This delightful dish is so versatile. Since finding this recipe, I've made it as an entree (serving it with a caprese salad) and have also served it as a Mexican side dish (omitting the chicken).
Found (as with so many other lovely recipes), I keep in touch with sweet Kristin at www.iowagirleats.com. I'll post the full link below so you can see step-by-step instructions and also, Much Better Photos! Kristin is just the cutest thing with the most handsome husband and sweet little boy, Lincoln. And if you're looking for some fabulous Iowa eats destinations, you need to keep an eye out on her blog.
SALSA VERDE CHICKEN and RICE CASSEROLE (Serves 5-6)
3 cups chicken broth
3/4 cup salsa verde (Herdez brand recommended)
2 cups long grain white rice (jasmine or basmati recommended)
3 small or 2 large green onions, chopped
1 tsp EVOO
about 14 oz chicken breasts, cut into bite-sized pieces
4 oz green chiles
3 tsp minced fresh garlic
5 tsp AP flour
2 cups milk (any ok.....skim through whole milk....I used 1%)
8 oz shredded Jack cheese, or Mexican blend, cheddar, or your preferred)
1/3 cup light (not FF) sour cream
Spray an 8x8" baking dish (or equivalent-sized baking dish) very well with nonstick then set aside (unless using stoneware dish, like Temp-tations). Bring chicken broth and salsa verde to a boil in a medium-sized saucepan then add rice, place a lid on top, turn heat down to medium, then coook according to package directions. Remove pan from heat then fluff rice, spinkle green onions on top and place the lid back on the pan for 5 minutes.
Meanwhile, heat EVOO in a large, deep skillet over medium-high heat. Add chicken and green chiles, season with S&P, and then saute until chicken is just cooked through. Add garlic then saute for 1 more minute. Remove chicken and chili mixture to a plate then very carefully wipe out the inside of the skillet with a couple of paper towels (don't burn yourself!) Let the skillet cool off the heat while you whisk the flour into a dish with 1/2 cup milk.
Return to the skillet to the burner over medium-high heat, add the flour and milk mixture, and then add the 1 1/2 cups milk. Season with S&P then let the mixture come to a a bubble (NOT a rolling boil), stirring constantly. Turn heat down to medium then simmer until thickened (8-10 minutes), stirring constantly. Remove the skillet from the heat then stir in 6 oz shredded cheese and sour cream. Taste then add S&P if necessary.
Add the chicken mixture and rice to the cheese sauce then stir to combine and scoop into the prepared baking dish. Top with remaining cheese then broil until golden brown.
Recipe Source: www.iowagirleats.com/2014/11/03/salsa-verde-chicken-and-rice casserole/