CHEF JEFF — ONE BYTE AT A TIME: Green Chili Casserole

This hotdish will appeal to those with a penchant for hot.

Green Chili Casserole

3 cups cooked minute rice

1 cube chicken bouillon

½ cup chopped onions

½ cup chopped celery

1 tablespoon margarine

1 8-ounce can chopped green chilies

2 cans cream of mushroom soup or cream of chicken soup

½ pound Velveeta cheese, cubed

Vegetable spray

Chicken bouillon

Cook minute rice with 1 cube of chicken bouillon. Set aside.

Saute chopped onions and celery in margarine. Add chopped green chilies and 2 cans of soup. Stir together in large skillet. Add Velveeta cheese. Stir and cook until cheese is almost melted. Add cooked rice and stir.

Spray a large casserole pan with vegetable spray. Pour mixture into the pan. If it appears to be too dry, add small amount of chicken bouillon before baking.

Bake at 350 degrees until it bubbles.

Yield: Serves 6 to 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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