Ammmazing Mexican Chicken Casserole
- Ready In:
- 1hr 15mins
- Ingredients:
- 20
- Serves:
-
8-10
ingredients
- 4 cups cooked rice
- 4 large boneless skinless chicken breasts (boiled in chicken stock until done)
- 1⁄2 cup chopped green pepper
- 1⁄2 cup chopped onion
- 1⁄8 cup chopped jalapeno (to taste)
- 6 -8 chopped large green olives
- 1 1⁄2 teaspoons chili powder
- 1 1⁄2 teaspoons ground cumin
- 1 tablespoon chopped garlic
- salt
- pepper
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (10 1/2 ounce) can cheese soup
- 1 (14 1/2 ounce) can diced tomatoes with green chilies
- 1 (14 1/2 ounce) can plain diced tomatoes
- 1 (15 1/4 ounce) can sweet corn
- 1 (8 ounce) can sliced mushrooms, drained
- 8 ounces sour cream
- 1 (8 ounce) package shredded cheddar cheese
directions
- Preheat oven to 350*.
- Cube the cooked chicken.
- In a large mixing bowl mix all ingredients except rice, chicken and shredded cheese. Make sure the ingredients are well incorporated.
- Add the rice and chicken and mix well.
- Spray a large casserole dish with non-stick spray.
- Pour the mixture into the casserole dish and bake for 40-45 minutes.
- Sprinkle the shredded cheese on top of the casserole and bake an additional 8 minutes or until the cheese bubbles.
- Let stand 5 minutes then serve.
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