Tuesday, August 9, 2016

Southwest Chicken Casserole


  • Servings: 4
  • 1 (5 ounce) can chicken chunks, drained
  • 1 (4 ounce) can diced green chiles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 2 cups shredded cheddar cheese
  • 2 tablespoons dried minced onion
  • salt and pepper to taste
  • 1 1/4 cups water
  • 2 cups instant rice


  • in a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and pour the mixture into a microwave safe 9x13 inch casserole dish.
  • add the rice. the mixture should be the consistency of soupy pancake batter.
  • cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave). serve with mexicorn and green salad if desired.

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