We love a good chicken and rice casserole around here and this Crock Pot Chicken Chile Rice Casserole takes the traditional dish and gives it a delicious twist!
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Aunt Lou here.
Michael’s Mamaw and Papaw introduced me to Chicken and Rice. They loved too cook, so we had a lot in common. I am happy to pass that love along to my kids too. Since the chicken is already cooked, this Crock Pot Chicken Chile Rice Casserole is a great recipe to have the kids help you put together. Then you just have to let the crock pot do all of the work of blending the delicious flavors together!
Crock Pot Chicken Chile Rice Casserole
Note: Scroll to the bottom for the printable recipe
Ingredients for Crock Pot Chicken Chile Rice Casserole
- 3 chicken breasts, cooked and shredded
- 3 cups rice, cooked
- 10.75 oz cream of celery soup
- 4 oz can diced green chiles
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- salt and pepper to taste
- optional: garnish with chopped green onions
How to Make Chicken Chile Rice Casserole in a Crock Pot
- Mix everything together in a 4-quart crock pot except optional garnish
- Cover and cook on low for 2 hours
- Garnish servings with chopped green onions, if desired
Crock Pot Chicken Chile Rice Casserole Notes:
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Chicken Chile Rice Casserole
Crock Pot Chicken Chile Rice Casserole
We love a good chicken and rice casserole around here and this Crock Pot Chicken Chile Rice Casserole takes the traditional dish and gives it a delicious twist!
Print Pin RatePrep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 4 people
Ingredients
- 3 chicken breasts cooked and shredded
- 3 cups rice cooked
- 10.75 oz cream of celery soup
- 4 oz can diced green chiles
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- salt and pepper to taste
- optional: garnish with chopped green onions
Instructions
- Mix everything together in a 4-quart crock pot, except garnish
- Cover and cook on low for 2 hours
- If desired, top servings with chopped green onions
Notes
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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Aunt Lou
I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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Just found your site when looking for a chicken with cream cheese found it and several others I want to try. Just with there was just a list of the recipes instead of pictures then click etc. Also like being able to print a copy.
Found several recipes that I am going to try made of list of these that I need to buy the ingredients for.
Thank you for posting these I am 72 diabetic and try to find easy things to cook that my husband with like too and not a lot of work for me or clean up. I keep telling him after 54-1/2 years I should not be cooking all the time thank goodness he does not mind leftovers.
Hi Janice!
Welcome to the site! We are so glad you enjoy it!!
The ingredients read 3 chicken breasts cooked and shredded. Does that mean 3 whole or 3 half chicken breasts. It always confuses me when recipes just use the word breasts when referring to chicken.