- 4 cups of cooked, chopped chicken
- 2 cups of instant rice
- 1 can cream of chicken soup
- 1 cup sour cream
- 1/2 cup frozen diced onion
- 1 can Rotel tomatoes
- 1/4 teaspoon cumin (substitute: 1 tsp. taco seasoning)
- 1/2 teaspoon garlic powder
- 1 1/2 cups chicken broth
- 8 oz shredded cheddar cheese, divided
Here’s a great casserole I came across at Southern Plate that was so easy, it only took about five minutes to prepare. It’s one of those awesome “mix all ingredients together” type of recipes that surprised me at not only its simplicity, but its taste. The original recipe called for cumin, which I didn’t have. There seems to be a prevalence of cumin among Mexican recipes, so I broke down and added it to my spice collection. I’d never cooked with it before, but I would guess that in a pinch, if you also don’t have it, you could probably substitute it with double the amount of packaged taco seasoning (1 tsp. taco seasoning vs. 1/2 tsp. cumin) since there is cumin in that as well. I’m glad I now have cumin. It’s definitely a necessity for Mexican food! I’m going to wonder how I didn’t get this before. But cooking is an ongoing lesson, right?
* I modified this slightly whereas I used frozen chopped peppers and onions instead of only onions. I also used minced garlic instead of garlic powder. Also, if you are using cooked rice instead of instant, I would reduce the amount of chicken broth from 1 1/2 cups to just 1 cup.
1. Preheat oven to 350ºF. Cook chicken and set aside.
2. Combine ALL ingredients together in a large mixing bowl BUT keep half of the cheese set aside.
3. Add chicken to mixture and combine well.
4. Pour everything into 9×13 baking dish.
5. Sprinkle top of mixture with remaining cheese.
6. Bake at 350ºF for 30 minutes.
Serve warm and enjoy!