I was so excited to find this recipe! Betty Crocker’s Smothered Chicken Casserole is one that I’ve made on many, many a weeknight because it’s one my whole family really loves, so when I came across this new, Tex-Mex take I couldn’t wait to test it out.
And surprisingly, we actually liked this new queso chicken just a tiny bit better! This version uses queso and rice in place of angel hair pasta and cream of chicken soup, and who can argue with a recipe that contains this much cheesy goodness?
I decided to chop up an Anaheim pepper I had in the fridge and throw that into the mixture and it was really good – I’d actually use two next time. It says a lot about this dish that there were no leftovers whatsoever!
Recipe is courtesy of Betty Crocker.
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Quick Tip: If you want to raise the heat level, add a chopped jalapeno to your sauce mix. Like things really, REALLY hot? Try a chopped habanero pepper.
