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Southwestern Casserole
1 cup rice ( cooked ) ( I use between 2 to 2
½ )
2 cups chicken broth or stock from cooked chicken 3-4 lg. boiled or baked
chicken breast – de-boned & torn in small pieces
1 medium chopped onion Salt, pepper & chili powder ( To taste )
1 can cream of chicken soup ( I use 2 cans of soup )
1 cup sour cream ( I use 16 ozs. )
16 oz. Shredded mild cheese ( I use a full bag & about ½ another bag )
1 can Ro-Tel ( I use 3 cans )
Mix rice & chicken broth/stock in bowl; set
aside. Mix cream of chicken soup & sour cream in bowl; Set aside.
PREHEAT OVEN – 350 degrees. In a casserole
dish layer above as follows: Rice/Broth Chicken Onions Salt, pepper &
chili powder Sour Cream/Soup mixture Cheese Repeat process until all
ingredients are used up. Pour Ro-Tel ( juice & all ) over top. Bake for 45
minutes. I usually get three (3) casseroles from one recipe. One (1) can
of Ro-Tel per casserole.
-Debbie Harris
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