Cheesy Chicken n Rice Mexican Bake

Boil the chicken breast in water until fully cooked. Drain and put it on the cutting board to allow it to cool.

Combine the rice and water in a small saucepan, heat over medium heat. Allow it to cook until all the water is gone, then remove from heat and set aside.

Once you start the rice cooking, you can melt the butter in a medium sauce pan, then add the flour slowly, whisking the whole time to make a roux. Add in the milk and continue whisking. Allow it to cook about 3-5 minutes, until it becomes thick like a gravy. Add half the cheese, whisk until melted. Then add the seasonings and lastly the chilies.

Let that simmer for a few minutes while you roughly chop the chicken into bite sized pieces. Mix the chicken into the sauce and then mix in the rice. Pour into a casserole dish and top with the remaining half of the cheese.

Bake for 15 minutes covered at 350F, then remove the cover and bump the heat up to 400F. Cook another 10 minutes or until the cheese is golden brown and bubbly.