Mexican Chicken Casserole |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Using left-over chicken, you can have dinner on the table in less than 30 minutes. We usually top our servings with sour cream and chopped onions for a little crunch. Ingredients:
1/4 cup minced onion |
1 (10 1/4 ounce) can cream of chicken soup |
1 cup water |
1 (1 1/4 ounce) package chili seasoning mix, powder |
2 cups cooked chicken, diced |
1 1/3 cups instant rice, uncooked |
1/4 cup green peppers or 1/4 cup red pepper, chopped |
1 1/4 cups tortilla chips, crushed divided |
1 1/3 cups cheddar cheese, grated |
Directions:
1. Preheat oven to 350 degrees. Spray 9x13-inch glass baking dish with cooking spray.
2. Combine onion, water, soup, chili powder mix, pre-cooked chicken, cumin, uncooked rice, and peppers in pan and cook approximately 10-15 minutes on low heat until rice is tender.
3. Line prepared baking dish with 1 cup crushed tortilla chips. Pour in chicken mixture. Top with cheese and remaining 1/4 cup of tortilla chips.
4. Bake 10-15 minutes until cheese is melted and golden brown.
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