I love cooking casseroles because they are so easy and most people in my family will eat them. This Mexican Chicken Recipe is always a hit when I make it for church socials, family gatherings or take it to a friends potluck.
I found this recipe on one of my favorite food blogs – SouthernPlate.com.
Christy from Southern Plate is from my hometown and in April 2011 when our area was hit hard by the tornadoes she was so sweet and shared some of her chicken stew with us! We were without power for seven days. And by we I mean the WHOLE city.
Christy was cooking for some of the volunteers and she made time out of her day to meet up with me and share some of her stew. She is the sweetest most down to earth person you will ever meet. She has one cookbook published and is working on the second one! I can’t wait till the second cookbook comes out. I love the first one.
This casserole is one of my favorites. We like cheese so I added more cheddar cheese to the top then the original recipe called for. I also left out the onions since the picky eaters don’t like them. That may include myself. 🙂
Mexican Chicken Casserole
4 cups of cooked chicken, diced (I used a Rotisserie Chicken from the grocery store deli)
2 cups of instant white rice
1 can cream of chicken soup
1 cup sour cream (I used light sour cream)
1 can Rotel tomatoes
1 1/2 cups chicken broth
1/2 teaspoon garlic powder
1/4 teaspoon cumin
8 ounces shredded cheddar cheese, divided (I used about 12 ounces)
Preheat oven to 350 degrees.
Add all ingredients and half of cheddar cheese in a large bowl. Mix well.
Pour into a greased casserole dish and sprinkle the remaining cheese on top.
Bake for 30 minutes.
Recipe Adapted from: Southern Plate