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Rancho Casserole Recipe

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This recipe for Rancho Casserole, by , is from The Perfect Blend, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha McIff

Category:
Category:

Ingredients:  
Ingredients:  
2 (7.6 oz) pkgs Old El Paso spanish rice
4 Tyson boneless skinless chicken breast, cooked and shredded
1 cup sour cream
2 (4.5 oz) cans Old El Paso chopped green chilies
1 (15 oz) can black beans, drained and rinsed
1 (11 oz) can Green Giant Mexicorn (corn, red & green peppers) drained
1 cup chopped plum tomatoes
4 oz (1 cup) shredded Mexican cheese blend

Directions:
Directions:
Heat oven to 375. Spray a 13x9 baking dish with nonstick cooking spray. Prepare spanish rice as directed on package. In large bowl, combine cooked rice, chicken, sour cream, chilies, half of the bean and half of the corn; mix well. Spread mixture evenly in sprayed dish. Top with remaining beans, corn, tomatoes, and cheese. Bake for 20-25 minutes or until heated throroughly.

 

 

 

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