Ammmazing Mexican Chicken Casserole

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Ready In: 75 Minutes

Servings: 10

This is a wonderful chicken casserole that not only clears out the cabinets but is mighty tasty. It can be frozen in a vacuum sealed container and reheated. Alternately it can be prepared in advance and refrigerated overnight before baking. I hope you enjoy it as much as we do!

Ingredients:

4 cups cooked rice

4 large boneless skinless chicken breasts (boiled in chicken stock until done)

1/2 cup chopped green pepper

1/2 cup chopped onion

1/8 cup chopped jalapeno (to taste)

6 -8 chopped large green olives

1 1/2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 tablespoon chopped garlic

salt

pepper

1 (10 1/2 ounce) can cream of chicken soup

1 (10 1/2 ounce) can cream of mushroom soup

1 (10 1/2 ounce) can cheese soup

1 (14 1/2 ounce) can diced tomatoes with green chilies

1 (14 1/2 ounce) can plain diced tomatoes

1 (15 1/4 ounce) can sweet corn

1 (8 ounce) can sliced mushrooms, drained

8 ounces sour cream

1 (8 ounce) package shredded cheddar cheese

Directions:

1. Preheat oven to 350*.
2. Cube the cooked chicken.
3. In a large mixing bowl mix all ingredients except rice, chicken and shredded cheese. Make sure the ingredients are well incorporated.
4. Add the rice and chicken and mix well.
5. Spray a large casserole dish with non-stick spray.
6. Pour the mixture into the casserole dish and bake for 40-45 minutes.
7. Sprinkle the shredded cheese on top of the casserole and bake an additional 8 minutes or until the cheese bubbles.
8. Let stand 5 minutes then serve.

By RecipeOfHealth.com