Casseroles

Chicken & Rice Casserole (with a kick)

christine hadden
May 16, 2013
42

This zesty chicken and rice casserole whips up so quickly especially if you use precooked chicken. You can adjust the "kick" you give this by changing up the type of diced tomatoes you use. I prefer the kick!

12
2 C cooked instant rice (or any kind of cooked rice I guess, but the instant is just so darn easy)

1 package pre cooked chicken, chopped

3 C shredded cheese (I used a monterey jack mexican blend but I think you could easily use cheddar, taco flaor, mexican blend, there are so many these days)

2 cans condensed cream of chicken soup

2 cans Ro-Tel (drained) OR of course mild salsa for the faint of heart (I would also drain the salsa a bit as to not add to much water)

2 tsp seasoned salt

1 T dehydrated onion or onion salt

butter for greasing pan
Preheat oven to 350. Lightly grease a 9x13 casserole dish with butter. Add cooked rice to bottom of pan, season with dehydrated onion or onion salt. Add chicken to top of rice. Season with seasoned...
See the full directions on my site
Nutritions

Calories
405

Sodium
677mg
28% DV

Fat
25g
38% DV

Protein
28g
57% DV

Carbs
10g
3% DV

Fiber
2g
10% DV
Dinner Baked Chicken Latin American

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