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Categories:Viewed: 35 - Published at: 2 years ago
Ingredients
- 150 g cooked chicken
- 1 (4 ounce) can diced green chilies
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 225 g shredded cheddar cheese
- 7 g dried onion flakes
- salt and pepper
- 295 ml water
- 190 g instant rice
Method
- In a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and pour the mixture into a microwave safe 9x13 inch casserole dish.
- Add the rice.
- The mixture should be the consistency of soupy pancake batter.
- Cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave).
- Serve with corn and green salad if desired.
