Pregnant Keri can’t get enough Tex-Mex food. Ok, so to be perfectly honest, that isn’t just “Pregnant Keri” – it is true of “every-other-time-Keri” too. I worked at a local Mexican restaurant when I was younger, and it will always be a little taste of home for me.
This casserole is a variation on a recipe Kroger had sitting by the Rotisserie Chicken display in the deli, and they used Rotisserie Chicken in their version, which I guess you could do here as well. No pictures today kids, but a delicious and easy dinner, none-the-less.
What You Need:
1 and 1/2 – 2 cups cooked shredded chicken (I just used poached b/s chicken breast, which I cook up in large batches and freeze for quick use on hectic weeknights)
1 cup brown or white instant rice (measured dry)
1 teaspoon chili powder
1 cup frozen or canned corn (drained)
1/2-3/4 cup shredded cheddar cheese
1/2 cup jarred salsa
1/2 cup cream cheese, softened
taco shells or tortilla chips (optional)
What You Do:
Preheat oven to 350 degrees, spray 9″ x 9″ casserole dish with cooking spray.
Bring to boil one cup of water and chili powder on stove. Remove from heat, add rice, stir and cover.
In bowl, mix together all ingredients except cheddar cheese (and optional chips or shells) until well-blended. Remove lid from rice, stir to fluff and mix rice into chicken mixture.
Transfer mixture to casserole, top with shredded cheddar and bake at 350 for 15 minutes until mixture is heated through and cheese bubbles.
If desired, serve in taco shells, or with tortilla chips for dipping/topping.
(This has been a taco filling once and a casserole with chips once in our house so far, The Hub is loving it! I am thinking I could sneak in some diced veggies as well, and get no complaints since they would be surrounded by the yummy mixture.)