Mexican Chicken and Rice Casserole
Mexican Chicken And Rice Casserole is an moderately easy dinner. Made with 1 lb. chicken (breasts are better), cooked, deboned and diced (3 breasts), 1 onion, sauteed in 1 tbsp. oil, 1 c. broth, 1 c. salsa or 1 can ro-tel tomatoes and chilies, diced and 1 c. uncooked minute rice, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Cook, debone and dice chicken.
Dump chicken with onion and cook until onion is tender.
Pour broth and salsa or Ro-Tel into chicken mixture.
Bring to a boil and stir in Minute rice.
Turn heat off.
Cover for 5 minutes (rice will cook in the 5 minutes). Top with shredded cheese.
The cheese will melt without returning to heat.
π· Perfect Pairings
Complete your meal with these
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