The Green chili rabbit and rice casserole is all yummy goodness. This also freezes well if you like to make meals ahead of time.
Green Chile Rabbit and Rice Casserole
1 whole rabbit
6.9 oz box chicken-flavored rice and vermicelli mix
10.75 oz can cream of chicken soup
8 oz can sliced water chestnuts, drained
4 oz can of chopped green chiles
½ cup sour cream
8 oz package pepper Jack cheese, shredded
Place rabbit in a large saucepan; add water to cover.
Bring to a boil over medium-high heat; reduce heat, cover, and simmer 30 minutes or until done.
Cool; shred meat and discard bones.
Prepare rice mix according to package directions.
Lightly grease a 13×9 baking dish.
Spread rice in prepared dish.
Combine shredded rabbit, soup, water chestnuts, green chiles, and sour cream in a large bowl; stir until blended.
Pour soup mixture over rice; top evenly with cheese.
Bake at 350 degrees uncovered for 40 – 50 minutes.
Then enjoy your Green Chili Rabbit & Rice Casserole