"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cheese Chicken and Rice Fiesta Recipe

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This recipe for Cheese Chicken and Rice Fiesta, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Battles
Added: Saturday, June 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbls oil
1/2 c. sliced green onions
1/2 c. chopped green pepper
1 c. grated zucchini
2 c. cooked chicken cubed
3/4 t. salt
1/2 t. oregano
1/4 t. cumin
1 /8 t. cayenne pepper
8 oz. can of diced green chilies, drained

2 c. sour cream (at room temperature)
4 c. cooked rice
2 c. shredded Jack cheese
2 c. shredded cheddar cheese
1 c. frozen corn thawed
2 c. chopped tomatoes

Directions:
Directions:
Saute oil, onions, green pepper, zucchini and chicken together for 5 minutes. Add salt, oregano, cumin, green chilies and cayenne. Stir to blend together. Remove from heat.

In 9 x 13 baking pan layer the ingredients as follows. Spread evenly over the pan.

1 c. sour cream
2 c. of rice
chicken vegetable mixture
1 c. Jack cheese
1 c. cheddar cheese
2 c. rice
corn
1 c. sour cream
Chopped tomatoes, lightly salt
1 c. Jack cheese
1 c. cheddar cheese

Bake at 350 degrees for 25-30 minutes or until cheese is bubbly.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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