Easy and Cheesy Green Chile Chicken and Rice Casserole

Ingredients

2 tbs olive oil
1 small onion, minced
1 yellow bell pepper chopped
1/2 cup milk
1 egg
1/2 cup sour cream
2 4 oz cans diced green chiles, drained well
10 oz diced, pre-cooked chicken
Pinch cayenne pepper
1 tablespoon cumin
Plenty of salt and pepper
2 cups shredded cheese (I used a combo of white cheddar and pepper jack, but Monterey Jack is really good too.)
4 cups cooked rice

Instructions

Preheat oven to 350 degrees F. rub olive oil on the sides and bottom of a large casserole dish.
In a large pan over medium-high heat, saute onions and bell peppers with olive oil until they begin to brown. Set aside.
Combine the rice, chicken, 1 1/2 cup of the cheese, green chilies, sour cream, cumin, cayenne, salt, pepper and onion mixture to the casserole dish and combine well. (Give the mixture a taste to make sure you have enough salt, pepper and cayenne.)
In a separate bowl, whisk together milk and egg. Add milk and egg to the rice mixture
Top the casserole with remaining shredded cheese and bake for 30 to 35 minutes.

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