White Chili Chicken Skillet Casserole

White Chili Chicken Skillet Casserole

A super easy stove top skillet white chicken chili rice casserole that’s packed with flavour!

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ingredients

• 1 tablespoon oil
• 1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
• 1 onion, diced
• 1 poblano pepper (or green bell pepper), diced
• 1 jalapeno pepper, finely diced
• 3 cloves garlic, chopped
• 2 teaspoons ground cumin
• 1 cup rice
• 1 cup water (or chicken broth)
• 2 cups salsa verde
• 1 (14.5 ounce) can white beans, rinsed and drained
• 1/2 cup sour cream (or crema or 4 ounces cream cheese) (optional)
• salt and pepper to taste
• 1 cup cheddar cheese, shredded

directions

1. Heat the oil in a large skillet over medium-high heat, add the chicken and cook until lightly golden-brown on all sides, about 5-8 minutes.
2. Add the onion, poblano, and jalapeno and cook until tender, about 5-7 minutes.
3. Add the garlic and cumin and cook until fragrant, about a minute.
4. Add the rice, water, and salsa verde, mix, bring to a boil, reduce the heat and simmer, covered, until the rice is cooked, about 20 minutes.
5. Mix in the beans and sour cream before seasoning with salt and pepper to taste.
6. Sprinkle on the cheese and let it melt before enjoying!

Nutrition Facts: Calories 467, Fat 15g (Saturated 6g, Trans 0.2g), Cholesterol 84mg, Sodium 652mg, Carbs 49g (Fiber 5g, Sugars 4g), Protein 30g

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