Cheesey Mexican Chicken and Rice
chicken breasts, boneless and skinless, cooked
1Cook your rice according to package directions (I sometimes do this the day before, or make extra to save for this dish).
2Chicken: I have used 1 can of chicken, cut up 2 grilled chicken breast from the night before, stir fried it, stewed it, and the precooked strips from the grocery store. This is good with anything!
3Add to your cooked rice: Rotel, 2 packages of taco seasoning mix, cooked diced chicken, and 3 cups of cheese.
4Place into a well greased 9 x 13 casserole dish, add the remaining cup of cheese, bake at 350 for 45 minutes or until bubbly.
5Serve with Tortilla chips, sour cream, corn and refried beans.