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home > recipes > casseroles > mexican chicken casserole
from NY, US 4 cups of cooked, chopped chicken (about 4 to 5 breasts halves) 2 cups of instant white rice 1 can cream of chicken soup 1 cup sour cream 1/2 cup frozen diced onion 1 can Rotel brand tomatoes 1/4 teaspoon cumin 1/2 teaspoon garlic powder 1 1/2 cups chicken broth 8 oz shredded cheddar cheese, divided Combine all ingredients and half of cheddar cheese in a large bowl. Mix well. Turn out into a greased casserole dish and top with remaining cheese. Bake at 350 degrees F for 30 minutes, or until hot and bubbly. Yield 6 servings

Mexican Chicken Casserole


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list all recipes for CASSEROLES (80)
list all recipes by BUTTERFLYDOG (1134)


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keyword: mexican
keyword: chicken
keyword: casserole
recipes for casseroles
recipes by butterflydog
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(posted March 24, 2012)

from NY, US

4 cups of
cooked, chopped chicken (about 4 to 5 breasts halves)
2 cups of instant white
rice
1 can
cream of chicken soup
1 cup
sour cream
1/2 cup frozen diced
onion
1 can Rotel brand tomatoes
1/4 teaspoon
cumin
1/2 teaspoon
garlic powder
1 1/2 cups
chicken broth
8 oz shredded
cheddar
cheese, divided

Combine all ingredients and half of cheddar
cheese in a large bowl. Mix well.

Turn out into a greased
casserole dish and top with remaining cheese.

Bake at 350 degrees F for 30 minutes, or until hot and bubbly.

Yield 6 servings



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