Recipes

In a sauce pan melt the stick of butter then sautee the onion and rice in the butter until rice starts to change color slightly. Add the chicken stock, bring to a boil and then turn down to simmer covered with lid for 20 minutes until rice is done.

Using at least a 4 inch deep round casserole dish lightly sprayed or greased, alternating a layer of cooked rice mixture, a layer of green chiles, a layer of cheese. Continue layering until casserole dish is full, or all your ingredients are used, with the last layer being cheese on the top.

Pour the 1/2 pint of whipping cream over the top of the casserole.

Bake at 375 45 minutes or until hot a bubbly