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!

Recipe Source: A Taste of the Best (slightly adapted)

This recipe was shared at:

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