In a bowl, combine the soup, sour cream, chilies and cheese. Stir in rice. Transfer to an oven proof 2 qt. casserole. Bake, uncovered at 350° for 20 minutes or until rice is tender. Yield 4-6 servings.
Ingredients
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1 can cream of celery soup, undiluted
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1 cup sour cream
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1 can chopped green chilies (4 ounce can)
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1 cup shredded cheddar cheese
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1 1/2 cups uncooked instant rice
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