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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Rating:
★★★★★ 2 votes
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

Step-By-Step

1Cook Chicken and shred. (leftover Rotisserie Chicken works well for this dish too!)

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2Saute chicken, green pepper, and onion in a skillet until onions are translucent.

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3In an extra large bowl mix rice, tomatoes, tomato sauce, chili powder, velveeta, salt and pepper.

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4Stir in chicken and veggies.

5Transfer to a large casserole dish.

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6Sprinkle top with cheese shreds.

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7Bake at 350 for 30 - 40 minutes........ until hot and bubbly.

About this Recipe

Course/Dish: Chicken, Casseroles
Regional Style: Mexican