Mexican Chicken & Rice Casserole


I put this under “Big Batch Cooking” since it makes enough to feed my crew of 6 (including 3 adult-sized teenagers).

Ingredients:

  • 4 c brown rice, cooked
  • 4 c chicken breast, cooked and shredded (I buy a rotisserie chicken from the grocery store)
  • 2 c sour cream
  • 2 c salsa
  • 2 tsp cumin
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional if you want it spicy)
  • 1/2 c fresh cilantro, chopped
  • 3 c Tex Mex shredded cheese


Directions:

  1. Preheat oven to 350 degrees.
  2. Combine all the ingredients in a large bowl or pot, reserving 1 c of shredded cheese aside.
  3. Pour into a greased 9 x 13 inch baking pan. Top with remaining cheese.
  4. Cover tightly with tin foil, and bake for 30 minutes.
  5. Remove the tin foil and bake for another 5 minutes.
  6. Serve hot.


Nutritional Information*

  • Servings: 12
  • Calories per serving: 336
  • Total…

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