one-pan green chile chicken and corn rice bake 2.0

Hi all — we’re back with a new-and-improved version of last week’s recipe: the one-pan green chile chicken and corn rice bake.

While the original recipe worked for our entire testing team and many of you, it didn’t work for many others. I really pride myself on my recipes being foolproof, and I missed the mark with this one. We have been working hard all week to retest and rewrite it to be more across-the-board successful for everyone, and are sharing the revised recipe here.

To avoid confusion going forward, we are unpublishing the original recipe. We do not want there to be two one-pan green chile chicken and corn rice bakes floating around the archives, or for people to get tripped up by outdated advice/conversations in the old version’s comments section. If you cook and access your WTC recipes by email, go ahead and delete the one we sent last Saturday so that you don’t accidentally cook the outdated version!

This is the first recipe in the 5 1/2 year history of What To Cook that we’ve had to republish. If you’re curious, this new version has a few changes — it has a higher cook temp and shorter cook time, and we’re uniformly using a sheet pan as our lid rather than suggesting a lid or foil. We believe that the low cook temp in the original recipe (325°F) allowed too much room for error (not human error! just that slight differences in oven temp, baking dish thickness/material, and even altitude could impact everyone’s outcome differently). Our whole testing team used ceramic dishes, which can conduct heat differently than glass. Here, we have bumped the temperature up to make it more universally successful and more forgiving of slight differences between ovens and kitchen tools. We re-wrote the recipe, have tested it with both glass and ceramic baking dishes, and feel confident re-publishing.

I am so sorry about this. In an attempt to beg forgiveness for the trouble it caused some of you, here’s one of my good mood food plans (valued at $30).