Green Chile Chicken and Rice Casserole

1.

Preheat the oven to 350 degrees Fahrenheit and grease a 9x13-inch casserole dish with butter or non-stick spray.

2.

Cook the rice according to package instructions, using a pan or rice cooker, ensuring it is tender and fluffy.

3.

In a large skillet over medium heat, add the olive oil and sauté the diced onion for about 3 to 4 minutes until translucent.

4.

Once the onion is cooked, add the shredded cooked chicken, cumin, salt, pepper, paprika, and diced green chilies. Stir and cook for another 5 minutes.

5.

In a large mixing bowl, combine the cooked rice, chicken mixture, cream of chicken soup, and sour cream. Mix everything until well incorporated.

6.

Transfer the mixture to the prepared casserole dish, spreading it evenly, and top with shredded cheddar cheese.

7.

Bake the casserole in the preheated oven for approximately 20 minutes, until the cheese is melted and bubbly.

8.

Remove the dish from the oven and let it cool for a few minutes. Top with fresh chopped cilantro before serving.