Posted By FarmerJ on May 18, 2011

Allow me to preface this with the fact that ‘Goop’ is the term Darling Husbie lovingly coined for the word ‘casserole.’  It’s become common word around here, and a standard reply to the question, “What are we having for dinner?”  Goop.  A nice simple one-word answer.  And, how blessed am I to be married to a man whose response to being told he’ll be having goop for dinner is ‘yummy’?!

This is a very quick and easy dish to make, yet it’s quite filling and comforting.  It’s been a recipe I’ve relied upon many times when I just didn’t know what else to make.

Green Chile Chicken and Rice Goop

2 cups Chicken ~ shredded
1 cup Long Grain White Rice
2 cups Water
1 tbsp Vegetable Oil
1 (10 oz) Cream of Chicken Soup
1 (4 oz) Green Chile ~ diced
1-1/2 cups Cheese ~ shredded
Salt to taste

In a saucepan, bring water and vegetable oil to a boil.  Stir in rice; lower temperature to low; cover tightly; let sit without peeking for 20 minutes.

Meanwhile, preheat oven to 350° F.  Mix cooked shredded chicken, Cream of Chicken soup and green chiles in a large bowl.  Add cooked rice; mix well.  Pour into a lightly greased 9 x 13 baking dish.  Top with cheese; bake for 15 – 20 minutes or until hot and bubbly.

Often times, depending on how hectic our schedule is, if I don’t want to mess with making any sides to go with this, I’ll add corn and diced tomatoes (both drained) to the goop mixture.  Some black beans would be great, too, if you need to stretch the meal a little.

I’ve even been known to crush up a few neglected taco shells at risk of becoming ‘soggy’ in the Nebraska summer humidity and layering the crumbs over the goop before topping with cheese.

And, speaking of…while this is really good with cheddar cheese, or any blend thereof, it is terrific with pepper jack cheese!  It gives your taste buds a wonderful little kick.

Enjoy!  ♥

Categories: Meats & Eats
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