Cheesy Chicken Spanish Rice Casserole

jackie shipman

By
@pussecat

This is my version of a friend's recipe. It's fabulous!


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Comments:

Serves:

Many

Prep:

30 Min

Cook:

35 Min

Ingredients

1 lb
shredded chicken (or more if you like yours meatier)
1
diced green pepper
1/2 c
diced onion
3 c
cooked white rice
1 can(s)
can tomato sauce (8 oz)
1 can(s)
diced tomatoes w/juice (16oz)
1 1/2 c
diced/cubed velveeta
1 tsp
chili powder
1 pinch
salt to taste
1 pinch
pepper to taste
1 c
mexican blend shredded cheese

Directions Step-By-Step

1
Cook Chicken and shred. (leftover Rotisserie Chicken works well for this dish too!)
2
Saute chicken, green pepper, and onion in a skillet until onions are translucent.
3
In an extra large bowl mix rice, tomatoes, tomato sauce, chili powder, velveeta, salt and pepper.
4
Stir in chicken and veggies.
5
Transfer to a large casserole dish.
6
Sprinkle top with cheese shreds.
7
Bake at 350 for 30 - 40 minutes........ until hot and bubbly.

About this Recipe

Course/Dish: Chicken, Casseroles
Regional Style: Mexican