Friday, 06 January 2017 04:26

Southwest Chicken Casserole Featured

Written by Donna Deaton
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4 cups cooked rice

1 1/2 lbs. chicken breast, seasoned, cooked and shredded

2 10-ounce cans cream of chicken soup

1 10-ounce can Rotel

1 ½ cups frozen corn

3 cups shredded Colby-jack cheese


Preheat oven to 3500.

Combine chicken, soup, Rotel, corn and 1 1/2 cups cheese in a large bowl.

Spread rice in the bottom of a 9X13” casserole dish.

Spread chicken mixture over rice and top with remaining cheese.

Bake 25-30 minutes until hot and bubbly. Serve with tortilla chips.

Last modified on Friday, 06 January 2017 16:28