Green Chile Chicken Casserole

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Stir the cream cheese until smooth then whisk in the milk.

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Add the cream of chicken soup and sour cream, and whisk until combined.

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Sprinkle in garlic powder, onion powder, salt and pepper.

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Finally, pour in the green, tomatillo salsa.

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Spread half the salsa mixture into a prepared baking dish.

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Add the cooked rice in an even layer.

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Place the shredded chicken in an even layer on top of the rice.

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Sprinkle on half the shredded cheese and all the olives.

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Pour the remaining sauce mixture over the top.

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Gently stir to combine but don’t overmix.

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Top with the remaining cheese.

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Bake at 375°F for 25-30 minutes until the cheese is melted and the edges are bubbling.

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Top with more olives and green onions.

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Serve with sour cream, olives, and green onions.

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For more recipes, visit Berly's Kitchen!

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