Southwest Chicken Casserole Recipe
I was given this recipe probably 15 years ago and it continues to be a favorite with all my friends and family, first for its flavor and next for its simplicity
- 2 cups uncooked minute rice, 2 cups chicken broth, 1 pound cooked chicken cut into small cubes, 1 medium onion, chopped, salt and pepper to taste, 1 teaspoon chili pouder, 1 can cream of chicken soup (undiluted), 1 cup sour cream, 16 ounces shredded cheddar cheese, 1 can rotel tomatoes and green chilies, drained, Optional: Jalapeno pepper slices
- Cook chicken breasts in water until done (approximately 45 minutes). Allow to cool then dice into bite size pieces.
- Cook rice in chicken broth. Line bottom of a 13 X 9 × 2 casserole with rice. Layer the rest of the ingredients in the following order.
- Chicken, onion, salt and pepper, chili powder, soup, sour cream, cheese, rotel, optional jalapenos. Bake at 350 for 45 minutes
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