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    Mom's Southwestern Chicken Casserole


    Source of Recipe


    Home Cooking, April 2007 (Allie Smith, Foxworth, Miss.)

    List of Ingredients




    6 chicken breast halves
    2 large onions, chopped
    1 (11-ounce) can cream of celery soup, undiluted
    1 (10-ounce) can diced tomatoes with green chiles
    2 (4.15-ounce) packages yellow rice, uncooked
    3 cups chicken broth (from boiled chicken breasts)
    1 (8-ounce) package shredded Monterey Jack cheese
    Salt and black pepper, to taste

    Recipe



    Preheat oven to 350 degrees. Grease a casserole dish.

    Rinse chicken breasts; place in a heavy saucepan with enough cold water to cover. Add chopped onions and boil until tender, about 1 hour.

    Remove chicken from pot and allow to cool. Remove and discard skin and bones. Cut chicken into bite-size pieces. Put into mixing bowl and add cream of celery soup, tomatoes, rice, chicken broth, salt and pepper; mix well. Pour into prepared casserole. Top with Monterey Jack cheese. Bake 1 hour or until liquid is absorbed.

    (serves 6)

 

 

 

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