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Absolutely DELICIOUS. It made a large recipe so we had several lunches for the rest of the week and yet I never got tired of it. Next time I make it I think I'll do a little less chicken broth.

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ccap June 20, 2007

Great recipe! Please note that the directions call for onion but ingredient list does not list it. I left out the red bell pepper because I did not have one and I added the cilantro into the mixture rather than on top at the end. Also, I used left over fajita chicken rather than cooking the chicken in the cream mixture. It turned out great. I think this recipe would be really good with a little sour cream added to it as well. Thanks again for a super OAMC recipe!

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longhornmom January 21, 2009

I couldn't resist making this, even if I didn't have every ingredient needed! I used fat free half n half instead of the cream, but I don't think it hurt it any. This had a very unique way of cooking the chicken in the cream/broth, which did result in some wonderfully tender chicken. I halved this recipe but was surprised that it filled my 9x13 pan. I thought that I was going to have too much liquid upon halfway through, so I added a few tbs. of Minute Rice to the pot (I did use regular long-grain for the rest), but after you stir the beans, etc, it really thickened up and I probably didn't need to add the rice. Note: I just noticed in converting the recipe by half that I misread and didn't half the beans amt., instead using the full can, which probably absorbed some of the liquid! That's probably why I had such a big amount in my pan, but it looks fine and I am not concerned. I froze and served a couple of weeks later. Mine was not fully defrosted (after a day) but I still baked it (starting the oven low for the first half hour to fully defrost) and it worked out fine. The tortilla topping gets nice and toasty/crispy. The whole family enjoyed. Thanks Ridgely, for posting! Roxygirl

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Roxygirl in Colorado June 26, 2007
Chicken and Rice Casserole With Chilies, Corn, and Black Beans