Mexican

Chicken Relleno Rice Casserole is for Dinner.

Chicken Relleno Rice Casserole takes 60 minutes to prepare.

Chicken Relleno Rice Casserole takes 45 minutes to cook.

Chicken Relleno Rice Casserole makes 8 servings.

The ingredients for Chicken Relleno Rice Casserole are:

Ingredients:
3 boneless skinless chicken breasts, cut in bitesize pieces**
6 poblano peppers
1 1/2 C uncooked rice (I used a mix with white, brown, wild, and red rice)
8 oz 1/3-less fat cream cheese, cut in cubes
1 pkg Kraft shredded mexican cheeses
1 1/2 T butter
1 T flour
1 C milk
1 1/2 C sour cream
1/4 C heavy cream
salt, pepper

Here is how you make Chicken Relleno Rice Casserole:

Cut poblano peppers in half, removing tops, membranes, and seeds. Place skin-side up on cookie sheet or broiler pan. Place under broiler until skins are well blistered and scorched. Remove from broiler and place peppers in plastic zipper bag. Prepare rice, according to directions on package. Brown chicken in a skillet, set aside. Remove skins from peppers, and chop, keeping 2 peppers chopped but separate. Make Poblano sauce: With immersion blender (or regular blender) blend the 2 chopped peppers with milk until peppers are well blended. In medium sauce pan, make a roux with butter and flour. Let it take some color, to a light tan. Slowly wisk in pepper/milk mixture. Bring to a simmer, then add sour cream and heavy cream. Add salt and pepper to taste. Bring back to a simmer, then remove from heat. Mix the remaining 4 chopped peppers in with the cooked rice.Assemble casserole:Preheat oven to 350 F. Spray 9x13 pan with cooking spray. Using a soup ladle, spread 1 ladle of poblano sauce on bottom of pan. *Spread half the rice mixture on top of sauce. Place half the chicken on top of rice, evenly. Distribute 1/2 the cream cheese evenly over casserole, breaking up smaller if needed. Sprinkle with 1/3 of the shredded cheese. Top with 2 ladles of poblano sauce. Repeat from *, using all the remaining poblano sauce. Top with last 1/3 of the shredded cheese. Bake covered 30 minutes, then uncovered for 10-15 minutes, til bubbly. Serve with corn. ( I might even add the corn to the rice/pepper mixture.)**You could easily leave out the chicken for a meatless version.Serving Size: 1/8 of a 9 x 13 casseroleNumber of Servings: 8Recipe submitted by SparkPeople user FAITHSTEPHENSON.

The nutritional information for Chicken Relleno Rice Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 499.9

• Total Fat: 25.6 g
• Cholesterol: 127.9 mg
• Sodium: 642.2 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 2.3 g
• Protein: 37.7 g

Chicken Relleno Rice Casserole is Mexican cuisine.