Ingredients
-
2
-
2
-
1
-
1
-
1 1/2
-
2
-
1/4
-
1
-
1/2
-
2
-
-
-
-
-
Directions
Southwest Chicken & Rice Casserole, A hearty comfort-food dinner with a little zing. If you like more heat in yours, use pepper-jack cheese instead of regular monterey jack cheese. Cuts into nice square servings. Serve with a green salad and dinner’s complete!, This was so much better than I had expected. I’m so used to casseroles containing rice to either be dry or have that “canned soup” texture and taste. This was creamy, light and moist.I did make a couple changes based on what I had on hand. used leftover bbq shredded chicken, sharp cheddar cheese, 1 cup of milk with 2T of Greek yogurt added, 4 large green onions, and added some chili powder and oregano. I loved everything about it and look forward to making it again with other add-ins. Thanks for posting the recipe and sharing this technique for making a great rice casserole., Good and used the leftovers in quesidillas.
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Steps
|
1
Done
|
Preheat Oven to 350f Grease 2 Quart or 8x8 Casserole Dish. |
|
2
Done
|
Prepare Rice as Directed to Make 2 Cups of Cooked Rice. |
|
3
Done
|
Saute 2 Chicken Breasts in a Shallow Pan Using Olive Oil, Salt and Pepper Until Done. Chop Chicken Breasts Into Bite Size Pieces. |
|
4
Done
|
Combine All Ingredients in a Large Bowl and Mix Well. Pour Mixture Into Greased or Sprayed Casserole Dish. |
|
5
Done
|
Bake For 40 Minutes. Cut Into Squares and Serve. |
