Mexican Chicken Casserole |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a modified version of a recipe in the Ro tel cookbook. Ingredients:
1 1/4 lbs boneless skinless chicken breasts, in chunks |
1 cup long-grain rice, uncooked |
2 (10 ounce) cans diced tomatoes with green chilies, in sauce (mexican fesival) |
1/2 cup water |
1 cup shredded cheese |
Directions:
1. Cook chicken approximately 5 minutes until no longer pink.
2. Add all ingredients except the cheese and bring to a boil.
3. Once boiling, cover and reduce the heat to low for 20 minutes or until rice is done.
4. Once done stir and top with cheese.
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