This Mexican Chicken Casserole is a quick and easy family hit!
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!
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.
- 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
- 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.
“The smallest deed done is better than the greatest intention never carried out.”
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