Green Chile Chicken Casserole
Stir the cream cheese until smooth then whisk in the milk.
Add the cream of chicken soup and sour cream, and whisk until combined.
Sprinkle in garlic powder, onion powder, salt and pepper.
Finally, pour in the green, tomatillo salsa.
Spread half the salsa mixture into a prepared baking dish.
Add the cooked rice in an even layer.
Place the shredded chicken in an even layer on top of the rice.
Sprinkle on half the shredded cheese and all the olives.
Pour the remaining sauce mixture over the top.
Gently stir to combine but don’t overmix.
Top with the remaining cheese.
Bake at 375°F for 25-30 minutes until the cheese is melted and the edges are bubbling.
Top with more olives and green onions.
Serve with sour cream, olives, and green onions.
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