Chicken, Rice, and Rotel

Whitney Christmas

By
@whitneync

I made this up on the fly tonight, and it ended up surprisingly delicious! The creamy chicken and rice with rotel flavors blend to a tasty treat. I also think this would work great as a cheese-free chicken enchilada filling. Good for one of those nights you need something filling for a few, but not much time for prep!


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
2-4
Prep:
10 Min
Cook:
35 Min
Method:
Bake

Ingredients

4
chicken tenderloins
1 can(s)
cream of chicken soup
1 can(s)
rotel mild
2 c
instant rice
1 can(s)
water
2 pinch
pepper
1 Tbsp
italian seasoning
1 tsp
garlic powder

Step-By-Step

1Preheat oven to 375 degrees. Into 8 inch round pan, stir together chicken soup, rotel, water, and rice.

2Add 4 chicken tenderloins and sprinkle pepper, Italian seasoning, and garlic powder over the top. Stir slightly to settle it into the pan.

3Place cake pan in center of pizza pan to catch any drips. Bake 35-45 minutes.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Southwestern
Dietary Needs: Dairy Free
Other Tags: Quick & Easy, For Kids