Instructions

• Preheat the oven to 350°F (175°C).
• In a large bowl, combine 2 cups chicken broth, 2 cups quick-cooking rice, 8 oz softened cream cheese (cut into pieces), 8 oz chopped green chiles, 1 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp salt, 1/2 tsp pepper, and 1/4 cup chopped cilantro. Stir until the cream cheese is evenly incorporated and the mixture is uniform.
• Spread the rice mixture in an even layer in a large casserole dish.
• Arrange the 4 trimmed boneless skinless chicken breasts evenly on top of the rice mixture and press each breast gently into the rice so it makes contact with the liquid.
• Sprinkle 1 cup shredded Monterey Jack cheese evenly over the top of the casserole.
• Cover the casserole tightly with foil and bake on the middle oven rack for 40 minutes.
• Remove the foil and continue baking 5–10 minutes more, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and lightly browned.
• Remove the casserole from the oven and let sit 5 minutes. Serve hot—either intact breasts or shred the chicken and mix it into the rice before serving.