"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Fiesta Chicken Casserole Recipe

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

Marsha Foltermann
Added: Wednesday, July 8, 2009


1 pound diced chicken or fajita chicken meat (cooked)
1 can diced Rotel
1 can cream of mushroom soup
1 can cream of chicken soup
3 cup cooked rice
1/2 onion, chopped
1 tablespoon minced garlic
2 tablespoon cumin
1/2 pound Velveeta
1/4 cup cilantro
salt/pepper to taste

Mix all cooked meat with soups and Rotel. Place in casserole dish; add rice, onion, garlic, cumin, salt/pepper. Sprinkle cilantro over mixture and mix well; cut up Velveeta cheese and add to mixture. Cook in 350 for 30-40 minutes or until bubbly. Sprinkle with Colby and Monterey Jack cheeses and more cilantro for appearance. Cook for 5 to 10 minutes more or until cheese is melted.




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