I love casseroles and things I can make in the slow cooker. I’m all about convenience and just throwing everything into one big dish and letting it cook. Less time cooking and less things to clean makes me very happy! I came across a great Tex-Mex Chicken Casserole recipe and I knew I had to try it. I love Mexican food, who doesn’t really? This was very simple to throw together and you can make it in one big dish or divide it into smaller dishes if you want to freeze some for later.
Ingredients
- 2 cups cooked white rice
- 2 boneless skinless chicken breasts, cooked
- 1 can cream of chicken soup (I used the low sodium kind)
- 4 oz sour cream (I used light)
- 8 oz cream cheese, softened (I used light)
- 1 can Rotel ( I used mild, but you can get original or hot if you want some kick)
- 1/2 cup red onion
- black beans (optional)
- 2 cups shredded cheddar cheese
- 1 tbsp chili powder (optional)
- salt & pepper to taste
Directions
- Mix together cooked rice, chicken, cream of chicken soup, sour cream, softened cream cheese, Rotel, chili powder (optional), red onion, black beans (optional) and 1 1/4 cups cheddar cheese.
- Pour into greased 9×13 baking dish or two smaller dishes.
- Bake at 325°F for 20-25 minutes.
- Sprinkle additional 3/4 cups cheddar cheese over casserole.
- Bake another 5 minutes, until cheese is bubbly.
- Cool 10 minutes
This dish was very tasty and we had plenty of leftovers. You could make a side salad to go with this and you have a great weeknight dinner. You can even use this a dip for some tortilla chips, I bet that would be really yummy. This is not for those who are trying to diet :). I will make this once every few months since it is so heavy. It was worth every calorie though :). I hope you enjoy this Tex-Mex Chicken Casserole with your family.
Recipe courtesy of Passionate Penny Pincher
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