MEXICAN CHICKEN & RICE CASSEROLE

Mexican Chicken & Rice Casserole image

Time 45m

Number Of Ingredients 12

1 cup rice, uncooked
1 teaspoon salt
1 Tablespoon butter
2 1/2 cups boiling water
1 (10.5 ounce) can cream of chicken soup
1 cup sour cream
1 (4 ounce) can green chilies
1 package of taco seasoning or 2 Tablespoons homemade
1 (15.25 ounce) can of corn
1(4 ounce) can diced jalapenos (optional for added spice)
1 (14 ounce) can of black beans (optional)
2 cups shredded or diced cooked chicken or Turkey. Rotisserie Chicken or Leftover Turkey work great!

Steps:

Preheat oven to 400*F Spread rice, salt and butter in a 9 x 13 casserole dish. Pour boiling water over and stir rice until butter is melted. Cover with foil and bake for 20 minutes. While rice is in oven, in a medium sized mixing bowl combine cream of chicken soup, sour cream, green chilies, taco seasoning, corn & optional ingredients. Mix well, set aside. Once rice comes out of oven, remove foil and set aside. Top rice with chicken or turkey. Pour sauce over rice and cover with foil again. Bake for 20 minutes. Remove from oven. Gently remove foil and serve immediately.

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