Cheesy NOLA-Style Chicken and Rice Casserole


To cut down on prep time, we’re using a box of New Orleans–style rice, since it’s already been infused with the flavors of bell peppers and onions, two key components of the “holy trinity.”

YIELD 4–6 servings
PREP TIME 10 minutes
COOK TIME 25 minutes

2 tablespoons butter
3¾ cups water
1 (12-ounce) box new orleans–style
yellow rice
2 cups cooked shredded chicken
1 (10-ounce) can tomatoes with green chiles
8 ounces okra, sliced
4 ounces velveeta cheese, cubed
½ cup sour cream

1. Melt the butter in a skillet over high. Add the remaining ingredients except the sour cream, stirring to combine, and bring to a boil.
2. Reduce the heat to a simmer and cover. Cook for 25 minutes.
3. Remove from the heat and stir in the sour cream.
4. Serve hot.

Get more recipes like this in our February 2017 issue, available in print and through Magzter!

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