South of the Border Chicken and Rice Casserole

Mexican Chicken and Rice Bake

This Mexican Chicken and Rice Bake is a delicious and easy-to-make dish that is sure to please the whole family. It is a great way to use up leftover chicken and is packed with flavor from the Mexican spices. The rice and chicken are baked in a creamy sauce and topped with cheese for a delicious and comforting meal.

Ingredients:

– 2 cups cooked chicken, shredded
– 2 cups cooked white rice
– 1 can (10 oz) diced tomatoes with green chilies
– 1 can (10 oz) cream of chicken soup
– 1 cup shredded cheddar cheese
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl, combine the cooked chicken, cooked rice, diced tomatoes with green chilies, cream of chicken soup, chili powder, cumin, garlic powder, onion powder, and salt and pepper.
3. Mix until all ingredients are combined.
4. Pour the mixture into a 9×13 inch baking dish.
5. Top with the shredded cheese.
6. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
7. Serve and enjoy!