Categories: chicken, gaps, main dish
Ingredients
- 3 cups cooked brown rice
- 1 Tablespoon coconut oil
- 1/2 medium onion, chopped
- 1 small red bell pepper, chopped
- 1 pound chicken breast, cubed
- 1 cup organic sour cream
- 2 cans (4-ounces each) chopped green chilies, drained of excess liquid
- 1/4 teaspoon garlic powder
- 1 teaspoon oregano
- 2 teaspoons ground cumin
- salt and pepper, to taste
- 2 cups (packed) organic, shredded, cheddar cheese
Directions
-
Preheat oven to 350F. Butter a 2-quart casserole dish, set aside.
-
Heat coconut oil over medium-high heat in a skillet. Cook cubed chicken until only a little pink remains. Add onion and bell pepper and continue to cook until the veggies are tender. Remove from heat, set aside to cool slightly.
-
Place the cooked rice in a large mixing bowl. Mix in the sour cream, chopped green chilies, garlic powder, oregano, and cumin until combined. If needed, season to taste with salt and pepper. Gently stir in half of the cheese, followed by the chicken-veggie mixture.
-
Spread mixture into prepared casserole dish, smoothing the top gently. Sprinkle top of casserole with the remaining cheese. Bake in preheated oven for about 30 minutes, or until cheese is bubbly and starting to brown and casserole is heated through.