Thursday, August 13, 2009

Mexican Chicken Hotdish (Kathleen)

This was super easy to make and pretty yummy. I halved the recipe and it provided 4 adult servings.

4 oz can diced green chilies
2 cups shredded Jack cheese (8 oz)
2 cans (14 oz each) diced tomatoes
1 medium onion, chopped
1 large green bell pepper, seeded and chopped
2 cups uncooked rice (I used brown)
2 packages Taco seasoning
3 cups cubed cooked chicken
1 can (14.5 oz) chicken broth
1/2 cup cold butter (1 stick)
2 cups fritos corn chips
2 cups (8 oz) shredded Mexican cheese

Preheat the oven to 350.

Spray a 9 X 13 baking pan with cooking spray. In the greased pan, mix together the diced green chilies, Jack cheese, 2 cans of diced tomatoes, chopped onion, bell pepper and uncooked rice.

Sprinkle the taco seasoning over the top and add the chicken. Add the chicken broth and stir everything again.

Cut the butter into 8 pieces and place on top. Cover the pan with heavy duty foil (or a double layer).

Bake for 90 minutes @ 350 degrees.

Remove the foil and sprinkle the fritos and cheese over the top. Bake for another 10 minutes or until the cheese melts.

Let sit for at least 10 minutes before serving.

1 comment:

Brenda said...

This is really good and really easy! An easy, hearty meal for a cold winter evening.