Tex Mex Chicken & Rice Casserole

Good morning foodies. This week has been quite the whirlwind of an experience for Nick and I. In the last week we have been to Pennsylvania twice {two different cities}, Virginia, Maryland, West Virginia, Washington, DC and Delaware. Mind you, we only traveled through some of those places {namely West Virginia, Maryland and Washington, D.C.} Needless to say it has been quite a week. It doesn’t surprise me tomorrow is Friday, but it does give me some anxiety. I have not had nearly enough time to prepare for Nick’s Thanksgiving party at work tomorrow. I am pretty scared. I’m scared for several reasons, but the front runner this time around is deep frying a Turkey on my own; because Nick will be at work. Oh boy.

Therefore, I don’t have much time to write or talk today. All I have time for is research, preparation and prayers for a good outcome. I do not even know if I have enough time to cook dinner tonight, which will not go over well with Nick. I promise you that. That got me to thinking about what dinners are easily prepared when you’re in a pinch for time {or when you know you will in a pinch for time.} The recipe I have for you today can easily be prepared ahead of time and baked the day you want to eat it. Wondering what it is? It’s a Hodge-podge of flavors and ingredients that somehow comes together in a nice, tasty dish. Today I have for you Tex Mex Chicken and Rice Casserole!

Nutritional Information
Serving Size: 1/6^th
Calories: 353.6
Fat: 14 g
Carbohydrates: 24.9
Fiber: 1.6 g
Protein: 14.9
Points+: 8

Here is what you will need:

• 1 large chicken breast
• 1 ½ cups rice, cooked
• 1 cup chicken broth
• 1 can diced tomatoes
• 1 can green chilies
• ½ tablespoon garlic powder
• ½ tablespoon cayenne pepper
• 1 teaspoon onion powder
• 8 ounces cheese, shredded
• Salt and pepper, to taste

Directions:

• Preheat oven to 375 degrees F
• Boil the chicken on the stovetop, seasoning the water with a small amount of salt {make sure not to overcook the chicken, you don’t want it to be dry}. When the chicken is done, rough chop it into small chunks.

• Cook the rice according to the directions, but use chicken broth instead of water
• When the chicken is done, combine the chicken, green chilies, diced tomatoes and the seasoning into a large bowl.

• Incorporate everything together so the chicken is completely coated in all of the nice flavors
• Add the cooked rice to the mixture and incorporate fully

• In a lightly greased casserole dish, evenly spread the mixture into the casserole dish

*Everything prior to this can be prepared ahead of time and refrigerated in the casserole dish*

• Top with the shredded cheese

• Bake for about 30 minutes, or until the cheese is nicely browned and bubbly
• Allow to cool slightly AND ENJOY!!!

This was a great dish, super easy to make and packed with great flavors!

I hope you all enjoy!

Until Next Time,
Happy Tex Mexin’

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Comments

[Steph@PlainChicken.com]

This is right up my alley! Love tex-mex chicken and rice. Can't wait to try this.