Santa Fe Chicken and Rice

I don’t understand why it is still winter! I beg you, Mother Nature, send me some April showers and May flowers! In the meantime, I’m busy cooking up yet another comforting casserole!

  • In medium sauce pan, combine…Santa Fe Chicken Rice
    • 2 cups of water
    • 1 cup of brown rice
      • Bring water to a boil
      • Reduce heat and simmer until water is absorbed (35-40 minutes)
  • In large mixing bowl, combine…
    • Cooked rice
    • 1 pound of cooked, chopped chicken
    • 1 can of fiesta nacho cheese soup
    • 1 can of cream of chicken soup
    • 14 ounce bag of broccoli florets
    • 1 can of diced tomatoes with green chiles
    • 1/4 teaspoon crushed red pepper flakes
    • 4 ounces sharp cheddar cheese
    • 4 ounces mozzarella cheese
  • Place mixture in greased 9 x 13 pan. Sprinkle with extra cheese and bake at 375* for thirty minutes.

This was a definite win! The only change I will make to this easy and tasty casserole the next time is an addition of mushrooms. I get that the ingredients aren’t particularly “southwestern,” but my tastebuds screamed “Tex Mex” when I ate this. Let me know what your dinner companions think!


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