Southwestern Chicken and Rice¶

Cook: 36 minutes | Servings: 4

Ingredients¶

• 4 cups cooked rice
• 2 to 3 cups diced rotisserie chicken breast
• 1 (10.5-ounce) can cream of chicken soup
• 1 cup sour cream
• 1 onion, chopped
• 1 teaspoon chili powder
• Salt and pepper
• 1 cup shredded cheese
• 1 (15-ounce) can diced tomatoes
• 1 (14-ounce) can Rotel original diced tomatoes and green chiles, mild or hot

Instructions¶

1. Preheat oven to 350 degrees.
2. Layer rice in the bottom of a greased 9- by 13-inch baking dish.
3. Spread chicken over rice.
4. In a medium bowl, mix soup, sour cream, onion, chili powder, and salt and pepper, then pour over chicken.
5. Layer shredded cheese over soup mixture, and top with tomatoes.
6. Bake for 36 minutes.

Notes¶

Adapted from Martha Pullen's Southern Family Cookbook by Martha Campbell Pullen and Suzanne Crocker (Adams Media, 2012).