Friday, March 19, 2010

Mexican Chicken Casserole

Here's a pretty easy recipe I found on  Pretty good and quick!  I served it with sour cream and chips.  In my opinion, anything Mexican and cheesy is good.  Just wait until you see the Tortilla Pie recipe my friend Monica gave me.  :-)

4 teaspoons olive oil
6 tablespoons sour cream
4 ounces shredded Cheddar cheese (I used the 4 oz as called for in the recipe but then put another cup on top as a topping.  Delicious!)
2 cups fresh sliced mushrooms
1 (16 ounce) jar salsa (I used Medium but may use the Mild next time to give it a bit more flavor.)
2 cups cooked white rice (I used brown.)
8 ounces boneless chicken breast halves, cooked and diced (I shredded mine.)
  1. In a skillet over medium heat, heat oil and saute the mushrooms.
  2. Combine mushrooms, sour cream, cheese, salsa, rice and chicken.  Place in greased casserole dish. (Put the extra cheese on top now if you like.)
  3. Bake at 350 for 25-35 minutes.

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