member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Sue Deakin      

Recipe Categories:

    Weeknight Mexican Casserole


    Source of Recipe


    Missy Kennedy

    List of Ingredients




    1 (5 oz) bag saffron rice mix
    1 rotisserie chicken, cut into bite-sized pieces
    4 oz. can diced green chiles
    1 cup frozen corn
    4 cups mixed shredded cheese, divided
    1 T cumin
    1 T dried cilantro
    ½ tsp chipotle chili pepper
    1 can cream of chicken soup
    1 can chicken broth
    8 oz. sour cream

    Recipe



    Cook rice according to package directions. Set aside.
    In a large mixing bowl, add chicken, chilies, corn, 2 cups cheese and spices. Mix well. In a small bowl add soup, broth and sour cream. Mix well. Add ½ this mixture to the chicken mixture. Save the rest.
    Grease a casserole dish, add rice to the bottom, add the chicken mixture, then top with remaining sauce. Bake at 350° for 45 minutes. Remove from oven, add remaining cheese. Pop back in oven for 10 minutes.

    Serve topped with lettuce, salsa and crunched up tortilla chips.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â