The first time I made Mexican chicken and corn casserole my youngest son asked me if I could make it again the following night. Bless his little heart! I told him that I would make it again very soon but if there were any leftovers they had his name on them. Little man seemed satisfied with that answer.
Check out what my pals over at BHG had to say about this recipe:
“This easy recipe combines Mexican cheeses and seasonings with rice and tomatoes for a chicken casserole that showcases so many of the flavors you love in south-of-the-border cooking.”
Mmm, that sounds so good!
Ingredients
1 4 1/2 ounce can reduced-sodium chicken broth
1 cup uncooked long grain rice
1 tablespoon Wesson vegetable oil
1/4 cup chopped onion
2 cloves garlic, minced
2 cups frozen corn, thawed
1 1/2 cups shredded cooked Tyson chicken breast*
1 14 1/2 ounce can diced tomatoes, undrained
1 cup Heinz tomato sauce
1 cup shredded Kraft Mexican-style four-cheese blend (4 ounces)
1 tablespoon McCormick chili powder
Daisy Sour cream (optional)
Fresh cilantro (optional)
2green onions, thinly sliced (optional)
Instructions
- Preheat oven to 350 degrees F. Grease a 2-quart casserole; set aside. In a large saucepan combine broth and rice. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until rice is tender.
- Meanwhile, in another large saucepan heat oil over medium heat. Add onion and garlic; cook until onion is tender. Remove from heat.
- Add corn, shredded chicken, tomatoes, tomato sauce, 1/2 cup of the cheese, the chili powder, and the rice mixture to onion mixture; stir until well mixed. Transfer to the prepared casserole. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 20 to 25 minutes or until cheese is lightly browned and mixture is heated through. If desired, top with sour cream, cilantro, and sliced green onions.
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Quick Tip: This is a great dish to take along to a potluck dinner. Everyone loves a good, Mexican casserole!
Thank you to BHG for this great recipe.
