Saturday, June 9, 2012
I was searching for something easy to make tonight and stumbled across this recipe on Plain Chicken. It looked simple enough and called for things I already had on hand- always a bonus! I boiled frozen chicken in taco seasoning and then shredded it in the mixer, so that was the the most "difficult" part of the recipe. Other than that- this is super easy and was so good!
I loved the flavor and the bit of kick that it had (I used mild Rotel). I would recommend the sour cream for garnish- it makes it a little more kid friendly. :) I also fed three hungry boys and they all went back for seconds and complimented me on how good it was. So that is a plus as well! So if you're in the mood for something easy, Mexican inspired and delish- You'll enjoy this!
What you'll need:
3 c. cooked shredded chicken
1 c. instant rice (uncooked)
1 can cream of chicken soup
1 can Rotel diced tomatoes and chiles, undrained
1 T. Taco Seasoning
2 T. milk
2 c. shredded cheddar cheese, divided
1/2 c. crushed tortilla chips or Doritos
Sour cream for garnish
tomatoes for garnish
What to do:
Preheat oven to 350.
Combine chicken, rice, soup, Rotel, seasoning, milk and 1 1/2 c. of cheese. Pour into a lightly greased 9x9 pan. Cover and bake for 30 minutes. Top casserole with crushed chips and remaining cheese. Bake uncovered for 5-10 more minutes or until cheese is melted.