Wednesday, January 23, 2008

Mexican Chicken and Rice Casserole

Sorry no picture again. We've been digging in before I remember to take a picture. But this is a recipe I made up and it turned out really good. Tera said "This is good, for something you just made up." My mom gave me the idea a couple of weeks ago about having a chicken, rice and cheese casserole. I took that idea and came up with this.



Mexican Chicken and Rice Casserole


4 cups cooked rice (I added a tomato chicken bouillon while it cooked)
2 cups cooked chicken shredded
2 cans Campbell's Fiesta Nacho Cheese Condensed Soup
1 can black beans
1 can whole kernel corn
1 can petite diced tomatoes
Taco Sauce/Shredded Cheddar Cheese

1. Cook rice according to directions with tomato bouillon
2. Combine rice, chicken, soup, black beans, corn, and tomatoes in a greased 13 x 9 inch casserole dish.
3. Top with Taco Sauce and shredded cheese
4. Bake at 375 degrees until bubbly.

This makes a whole lot and would be good for a large crowd or for a potluck.

Serve with tortilla chips.

This recipe got everyone's approval. I made it up the night before so the texture was a little dry, so we just added a little salsa or taco sauce on our individual plates.

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