Tuesday, August 13, 2013

Mexican Chicken and Rice Casserole


1 can (10 oz) enchilada sauce, red or green

1 cup uncooked white rice

1 cup salsa

2 cans cream of chicken soup

1 can corn, drained

5-6 boneless chicken thighs


1) Heat oven to 325F. Spray 13X9 inch glass baking dish with cooking spray. Reserve 2 tablespoons enchilada sauce for brushing on chicken. In large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, soup and corn; pour into baking dish.

2) Arrange chicken over rice mixture. Cover tightly with foil.

3) Bake 1 hour. Uncover; brush chicken with reserved 2 tablespoons enchilada sauce. Bake uncovered 20- 30 min. longer or until chicken is fork-tender and rice is done.

This recipe came from a recipe booklet from the grocery store (though we made substitutions to use things we already had). Kayla made this on Saturday night. It was really good. We don't normally make these type dishes but it was fast and easy to throw together and Kayla actually picked it from the book herself. Good job! Kayla, great dinner!

No comments:

Post a Comment