August 19th, 2009

Cooking - Hell's Kitchen

Mexican chicken & rice casserole

1 can cream of chicken soup
1-1/3 cup water
3/4 cup white rice
2 cups frozen veggies
1 tsp chili powder
4 boneless chicken breasts, cut into cubes
Shredded Mexican cheese blend

Mix together soup, water, rice, veggies and chili powder in a casserole dish.  Top with chicken pieces.  Cover and bake at 375°F for 45 minutes.  Sprinkle cheese over the top and allow to melt.
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