Chicken and Rice Mexicali

Mexican style casserole prepared from cream of mushroom soup, cream of chicken soup, tomatoes with green chilies, broth, cheddar cheese, cooked chicken breast, cooked rice, chopped onion, and salt. Topped with corn chips and baked until bubbly and golden brown on top.

Ingredients -

1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1/2 can Tomatoes with Green Chilies (2/3 cup)
1/2 cup Chicken or Vegetable Broth
2 cups grated Cheddar Cheese
3 cups chopped Cooked Chicken Breast
3 cups Cooked Brown Rice
1 cup finely chopped White or Yellow Onion
1/2 teaspoon Sea Salt
3 cups Corn Chips

Preparation:

1. Preheat oven to 350 F.

2. Grease shallow 2-1/2 quart casserole with light film of butter.

3. Add cream of mushroom soup, cream of chicken soup, tomatoes with green chilies, broth, cheddar cheese, cooked chicken breast, cooked brown rice, chopped onion, and salt to medium bowl.

4. Stir to combine and spoon 1/2 of the mixture into prepared casserole dish.

5. Top with 1/2 of the corn chips.

6. Repeat layers.

7. Bake casserole, uncovered, in preheated oven for 45 minutes.

Cooking Tip

Cooked Chicken Breast

At only 130 calories and 1 gram of fat, a 4 ounce boneless, skinless chicken breast is a very nutritious choice for any recipe.

Cooking Tip

Brown Rice

Brown rice has a nutty flavor and chewy texture. Brown rice is less moist than other rice varieties after cooking and is not as sticky. A rice variety in which only the hull has been removed from the kernel, brown rice gets its color from the presence of bran layers.

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