By now, if you read my blog/recipe collection, you know that I LOVE to use up that pre-cooked chicken that perdue sells. This is such a quick casserole to throw together if you have that on hand. If not, by all means, poach, grill, bake or saute up some fresh chicken to use here but I think the beauty of this is how easy it is with the shortcut chicken.
A note about the spice factor in this recipe. I used the Ro-Tel with chilies and it has a pretty good kick. A bit too much as I found out for one of the kids. If you're making this to serve to kids, I would suggest finding a milder flavor if they have it or I think that a Mild Salsa would work just great too. I loved the kick but next time I make it I will be using a mild salsa.
Ingredients:
2 C cooked instant rice (or any kind of cooked rice I guess, but the instant is just so darn easy)
1 package pre cooked chicken, chopped
3 C shredded cheese (I used a monterey jack mexican blend but I think you could easily use cheddar, taco flaor, mexican blend, there are so many these days)
2 cans condensed cream of chicken soup
2 cans Ro-Tel (drained) OR of course mild salsa for the faint of heart (I would also drain the salsa a bit as to not add to much water)
2 tsp seasoned salt
1 T dehydrated onion or onion salt
butter for greasing pan
Chop chicken and set aside
Butter a 9x13 casserole and add cooked rice, season with dehydrated onion or onion salt
Add all the chicken on top of rice and season with seasoned salt
In a bowl stir together the rotel (or salsa) and cream of chicken
Spread mixture over chicken
Top with cheese
Bake 35 minutes and enjoy!
RECIPE:
Preheat oven to 350.
Lightly grease a 9x13 casserole dish with butter.
Add cooked rice to bottom of pan, season with dehydrated onion or onion salt.
Add chicken to top of rice. Season with seasoned salt, or salt and pepper if you don't have seasoned.
In a bowl combine Ro-Tel and soup. Spread mixture on top of chicken layer.
Top it all with cheese.
Bake at 350 for 35 minutes.
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