Friday, February 3, 2012

Fiesta Cheesy Chicken and Rice Casserole Recipe


 Today was one of those days where I didn't really feel like cooking. At all. Luckily I had some chicken breast in the fridge to make this easy and oh so tasty casserole! One of the greatest things about Pinterest is recipes! I have all my boards organized by meats, side dishes, desserts, etc. It makes it so easy to just go to my poultry board and find something to make with the chicken I have waiting in the freezer or fridge. You can follow me by clicking the red follow button on the right side of this page!

What you need:
3 c. cooked chopped chicken
1 c. instant rice, uncooked
1 can cream of chicken soup
1 14.5 oz can mexican style diced tomatoes
1 1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. oregano
1/3 c. milk
2 c. shredded cheddar cheese, divided
1/2 c. crushed tortilla chips

Directions:
Preheat oven to 350 degrees. Combine chicken, rice, soup, tomatoes, seasonings, milk and 1 1/2 c. shredded cheddar in a 9x13 baking dish. Bake for 30 minutes. Top casserole with chips and remaining cheese and bake for another 5-10 minutes until cheese is melted. Enjoy!


4 comments:

  1. I love this dish! Thanks so much for sharing on Weekend Potluck!

    ReplyDelete
  2. Hi Sheena,
    I just love the flavor and seasons in your Casserole, we would really like it. Hope you have a fabulous week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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