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

Mexican Chicken & Rice Casserole Recipe

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This recipe for Mexican Chicken & Rice Casserole is from The Mitten Family Favorites!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can cream of mushroom soup
1 can cream of chicken soup
1 can black beans, drained & rinsed
1 cup corn
1 packet taco seasoning
1 can Rotel diced tomatoes
1 4 oz can diced green chilis
1 red pepper, diced
1 green pepper, diced
1 small onion, diced
1 1/2 cups rice, cooked
2-3 chicken breasts, cooked, shredded (1 1/2 lbs)
Directions:
Directions:
Sautee peppers and onion until translucent, let cool.
In large bowl, whisk soups, seasonings.
Add rice, chicken, vegies, tomatoes, chilis, cooked rice, stir well.
Add 1 1/2 cups shredded cheese, stir well.
Preheat oven 350º
Spray 13 x 9 glass dish with non-stick spray.
Pour mixture in dish.
Top with 1 cup cheese.
Cover with sprayed foil, bake for 30 minutes.
When cheese is melted, stir well.
*Serve with tortilla chips, enjoy!
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe was first discovered at a Swan Valley High school volleyball tournament that the Stevenson' s brought to the potluck at the tournament. We have made it at home ever since, it's delicious, a family favorite!

 

 

 

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