Southwestern Chicken Casserole

Miranda Mirocha's Note:

This is a quick and yummy meal. A friend of mine made this one night at a dinner party and we all loved it.

• Total Time: 1 hrs 50 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 6

• 2 cups uncooked instant rice
• 2 cups chicken broth (1 can)
• 1 cup chopped cooked chicken
• 1 medium onion, chopped (1/2 purple, 1/2 white)
• 1 (10 ounce) can rotel mild tomatoes and green chilies
• 1 teaspoon chili powder
• 1 (10 ounce) can cream of chicken soup
• 1 cup sour cream
• 1 lb shredded cheddar cheese

Directions:

1. Combine 1st 8 ing in a large bowl- pour into greased 9 x 13 baking pan.
2. Bake at 350 until hot and bubbly Top with cheese and bake until cheese melts.

Reviews

[DuChick]

We really liked this casual weeknight dish. I used lighter ingredients including brown rice, ff/low-sodium broth, ff sour cream and reduced fat cheese. I cut the chili powder down to 1/2 tsp. according to others' reviews. I had to guess at the baking time, so ended up increasing temp to 375^ and stirring every 20 minutes for a total of 50 minutes in my convection oven. Will enjoy again! Thanks Miranda!

[Blissful74]

This was a great recipe with lots of room for modifications. I love that since it allows me to use what I have. I only had about 1 3/4 cup of the rice, so I used the same ammt of water and two boullion cubes. I used a can and a half of diced tomates and a can of mild green chilis. I did not have the cream of chicken, so I used a can of cheddar cheese soup. This worked well..it was very cheesy. I used a spare ammt of the shredded cheese as a result only to dust the top. Also, my cubed chicken was two breast halves I had left over than had been dusted with taco seasoning and browned. The sour cream I used was also mixed with the remainder of the taco seasoning envelope. I also added a can of drained black beans. Yummy comfort food!

[Chef #911966]

we really really liked this! It was a last minute meal and it worked out great. thanks