Hello all! I finally got my camera fixed! Yippee! So back to blogging! Here is the Mexican casserole that you have all been waiting for! It was another hit! The family loved it and I served it with tortillas and black beans! Another great addition to my dinner rotation!
Ingredients
1 (4oz) can diced green chilies
1 cup shredded cheese, I use mexican or sharp
1 (14oz) can stewed Mexican tomatoes, diced with juice
1 (14oz) can diced tomatoes with juice
1 medium onion, diced
1 (4oz) can chopped black olives
2 cups white rice
1 packet taco seasoning
4 cups cubed, UNCOOKED chicken
1 (14.5oz) can chicken broth
1/4 cup (1/2 stick) cold butter cut into small pieces
1 cup shredded cheese, I use mexican or sharp
1 (14oz) can stewed Mexican tomatoes, diced with juice
1 (14oz) can diced tomatoes with juice
1 medium onion, diced
1 (4oz) can chopped black olives
2 cups white rice
1 packet taco seasoning
4 cups cubed, UNCOOKED chicken
1 (14.5oz) can chicken broth
1/4 cup (1/2 stick) cold butter cut into small pieces
In a large bowl mix together green chilies, cheese, tomatoes, onion, olives and COOKED rice.
(please prepare your white rice before you begin making your casserole)
Cut your chicken into small chunks
Add cut chicken, taco seasoning & chicken broth. Stir until well combined.
Spray a 9x13 baking dish with nonstick cooking spray.
Pour into baking dish.
Sprinkle top evenly with cold butter pieces.
Cover tightly with heavy duty tin foil. Bake at 350 degrees for 1 hour 15 minutes.
Its delicious! You can eat rolled in a tortilla or with just a fork! Enjoy!
1 (4oz) can diced green chilies
1 cup shredded sharp cheddar cheese
1 (14oz) can stewed Mexican tomatoes, diced with juice
1 (14oz) can diced tomatoes with juice
1 medium onion, diced
1 (4oz) can chopped black olives
2 cups COOKED white rice
1 packet taco seasoning
4 cups cubed, UNCOOKED chicken
1 (14.5oz) can chicken broth
1/4 cup (1/2 stick) cold butter cut into small pieces
Spray a 9x13 baking dish with nonstick cooking spray. In a large bowl mix together green chilies, cheese, tomatoes, onion, olives and uncooked rice. Add taco seasoning, chicken and chicken broth. Stir until well combined. Pour into baking dish. Sprinkle top evenly with cold butter pieces. Cover tightly with heavy duty tin foil. Bake at 350 degrees for 1 hour 15 minutes. Remove from oven. Enjoy!
1 cup shredded sharp cheddar cheese
1 (14oz) can stewed Mexican tomatoes, diced with juice
1 (14oz) can diced tomatoes with juice
1 medium onion, diced
1 (4oz) can chopped black olives
2 cups COOKED white rice
1 packet taco seasoning
4 cups cubed, UNCOOKED chicken
1 (14.5oz) can chicken broth
1/4 cup (1/2 stick) cold butter cut into small pieces
Spray a 9x13 baking dish with nonstick cooking spray. In a large bowl mix together green chilies, cheese, tomatoes, onion, olives and uncooked rice. Add taco seasoning, chicken and chicken broth. Stir until well combined. Pour into baking dish. Sprinkle top evenly with cold butter pieces. Cover tightly with heavy duty tin foil. Bake at 350 degrees for 1 hour 15 minutes. Remove from oven. Enjoy!
Gosh this looks good! Thank you for sharing it. I'm pinning this to my "casseroles" board.
ReplyDeleteSuper post. I got to this via Mealtime Monday on Couponing and Cooking. I have linked in some bacon and scrambled egg rolls. Enjoy.
ReplyDelete