Mexican Chicken Casserole

Hey Everyone!

I hope you enjoyed all of the great apple recipes on Southern Plate last week! I’m working on getting ready for the Southern Living Taste Of Charleston Food and Wine Festival next week and also in the planning stages on my Holiday Cooking Show so today my friend (and adopted brother) Stacey Little is doing a guest post that I know you’ll enjoy. You’ll also see why he is my adopted brother. We share the same heart on so many things! If you enjoy Stacey’s post today, be sure and leave a comment below and visit him over on his blog when you get a chance at Southern Bite!
Have a fabulous Tuesday and I’ll be back with a new post from me in a day or two!

Gratefully, Christy

Hey Everybody! I’m thrilled to be able to come back and visit with you and honored that Christy invited me to post! I have loved being a member of the Southern Plate Family for a couple of years now and getting to share one of my own recipes with you is always a fun treat for me. Today I thought I’d share something that is on my heart because I know it will resonate with you as much as it did me.

The other day a dear friend of mine posted something on Facebook that really got my attention.

Under the title “wisdom” she posted the following excerpt from Anna Quindlen.  The message struck a chord with me and I haven’t been able to shake it.

“The biggest mistake I made [as a parent] is that I did not live in the moment enough. This is particularly clear now that the moment is gone, captured only in photographs.

There is one picture of my kids sitting in the grass on a quilt on a summer day, ages six, four, and one. And I wish I could remember what we ate, and what we talked about, and how they sounded, and how they looked when they slept that night.

I wish I had not been in such a hurry to get on to the next thing: dinner, bath, book, bed. I wish I had treasured the doing a little more and the getting it done a little less.” — Anna Quindlen

The unfortunate part about living in a world that is constantly connected and ever-changing, is that we frequently forget to slow down and notice the small things that can make each day extraordinary.  Ever since I read this, I’ve been making a concerted effort to notice those small things – the way my little boy talks, the way he eats, the way he smells after a bath.  You might find my living room floor scattered with toys, my car may be littered with baby wipes and candy wrappers, and there might be a dozen loads of laundry to be done, but I’m going to make the effort to stop each day and pay attention to the other things – the more important things.  Our days here are numbered and I’m positive that when I look back and remember the inflection in my little boy’s voice the time he told me I was his best friend, that pile of laundry and that dirty car won’t even be on the radar screen.

Do me a favor.  Sit down with your family at dinner tonight and just be.  Turn off the television, the smart phones, and computers.  Ask, “How was your day?” and mean it.  Don’t expect the same old “good”.  Make a real effort to learn how your family’s days were.  Reconnect.  It’s past due.  Trust me.

Now lets make a supper for you to sit down to.

You’ll need: cooked chicken, instant rice, cream of chicken soup, sour cream, frozen diced onion, shredded cheddar cheese, Ro*Tel tomatoes, some cumin, garlic powder, and chicken broth.

(Okay, so you’re thinking… why the frozen onion? Right?  Well, there are several reasons.  First, frozen diced onion and frozen diced green pepper are a great thing to have in the freezer in a pinch.  And second, use frozen because it cooks through faster and with this relatively short cooking time you’ll need them to cook faster.  Using raw onions throws the cassserole texture way off.  Trust me.  I know these things.)

Okay, this is very scientific, so follow the directions exactly…

Dump all of the first nine ingredients and half of the cheddar cheese in a large bowl and stir to combine.

Next, turn the mixture out into a greased casserole dish (9X13). Again, very scientific. Then top with remaining cheese.

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


Mexican Chicken Casserole

Ingredients

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

Instructions

  1. Combine all ingredients and half of cheddar cheese in a large bowl. Mix well.
  2. Turn out into a greased casserole dish and top with remaining cheese.
  3. Bake at 350 degrees F for 30 minutes, or until hot and bubbly.
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Comments

  1. Suze says

    I made this substituting about 4 or 5 cups of my cooked Puerto Rican (yellow) rice instead of the instant rice. I added less broth (since my rice was already cooked). I used green onions instead of the frozen. I also added a little smoked Paprika and a little extra cheese. It was devoured — Thanks for the great inspiration!

  2. Joanna says

    Made this for dinner last night–yum! I only had 2 cups of chicken, and I added a little salt, but otherwise didn’t change a thing. Since I used less chicken, I was able to get away with using a 7×11 pan. We fed two adults and three kids (10, 7, and 4) with leftovers for my husband’s lunch today, plus some to spare.

  3. Georgia says

    Christy, I know you are big on buying nonbrand/store items (and thanks to you, I’ve started saving that money). What are your thoughts about cheese? I have always just bought a brand name cheese because “surely it’s better.”

    • Casey says

      I know I’m definately not Christy, but I use store brand cheese all the time. It usually saves money, and I honestly can’t tell a difference. The only time I might buy “brand name” is if I am making something Italian-those call for weird cheeses sometimes that stores don’t make in their brand. I hope this helps you!

  4. Christy says

    I made this for dinner last night. My husband accidently picked out Ro Tel tomoatoes with chiles, but I thought it gave the dish a nice kick! I served this casserole with chips which added a little something extra, including crunch. Very yummy dish! Thanks for posting! I’ve made two of your dishes this week and they have both been a success! I can’t wait to look for more!

    • christine says

      Christy, Buy Christy’s cookbook! It has some awesome recipes! I bought one for my daughter who is a very good cook in her own right and we are all reaping from it!

  5. Abby says

    Christy! I made this casserole for my 19 and 17yr old boys. THEY LOVED IT! I’m trying to lose weight (cuz my bootie be big) so I used instant brown rice and half low fat sour cream and half lowfat yogurt. I threw in some frozen corn too for color mostly. Then I topped it with cheese and those french’s fried onions. (yes, I know but since I used low fat stuff and yogurt I used the onions…so sue me!) I’m not logical.

    I’ve made it the exact recipe way too and it was FABULOUS! My 17yr old who likes to cook came up with the onions on top. YUMMY
    abby ( originally from L.A., lower alabama)

  6. Holly says

    sounds like a yummy recipe, can’t wait to try it. my only concern is how to cook the chicken? normally I put it in the oven w/a little bit of water and cook it about 1/2 hr. Is that ok?

  7. Melissa says

    I am not a big casserole person but my husband is – he grew up on them so I decided to try this a few weeks ago. It was AWESOME! The first time I made it I followed the instructions exactly and then added some crushed potato chips to the top (my husband asked for them). It was SO good. Tonight I sauteed some onions because I didnt have frozen and left off the chips because I am out – it smells so good. This is going to quickly become a staple in our house. Even my picky daughter devoured it

    • Melissa says

      Julie I usually serve it with a salad and some bread. I have also served it with green beans. It is good just the way it is too! I have made this SO many times over the past two months. It is a budget friendly delicious meal. Chicken is cheap and I usually buy the cheese when it goes on sale BOGO to cut down a little on the expense. Everything else is stuff I usually already have.

  8. Amber Z says

    This may be a silly question, but I may have missed it in the directions somewhere. Is the instant rice precooked before mixing everything together, or do you add uncooked instant rice?

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