Chicken, Green Chile and Rice Casserole
2 Tsp olive oil
1 onion, diced
1 red bell pepper, diced
1/2 cup milk
1 cup Santa Fe Ole Roasted Hatch Green Chile
10 oz rotisserie chicken, diced
2 cups Mexican blend shredded cheese
1 cup sour cream
4 cups cooked rice
1 tsp. cayenne pepper
1 tsp. cumin
salt and pepper to taste
Preheat oven to 350. Spay a large casserole pan with cooking spray.
In a large pan, sauce onion and bell pepper until beginning to brown, about 5 minutes, set aside
Combine rice, chicken, 1 1/2 cups of the cheese, green chiles, sour cream and spices in a large bowl. Season with salt and pepper to taste.
In a small bowl, whisk together the egg and milk, stir into chicken mixture.
Add to the casserole dish and top with remaining cheese.
Bake at 350 for 30-35 minutes until hot, bubbly and cheese is melted on top.