Southwest Chicken and Rice Casserole
Tex-Mex Salad and Chips and Salsa
Ingredients
- 1½ cups long-grain white rice
- 2 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 3 Tbsp butter
- 1 (16-oz) bottle avocado Ranch dressing
- 1 (12-oz) pkg frozen corn
- 1 Tbsp ground cumin
- 1 (8-oz) pkg shredded Mexican-blend cheese
- 1 (4-oz) pkg crispy tortilla strips
Instructions
- Preheat oven to 350°F. Cook rice according to package directions; transfer to a large bowl.
- Meanwhile, season chicken lightly with salt and pepper. Melt butter in a large skillet over medium-high heat; add chicken, and cook 6 minutes or until done. Transfer to bowl with rice.
- Stir in dressing, corn, cumin, and cheese; spoon into a greased 13- x 9-inch baking dish.
- Bake 30 minutes or until hot and bubbly; sprinkle with tortilla strips.
Side Dish Ingredients
- 2 (10.5-oz) pkg Southwest salad kits
- 1 (10-oz) pkg tortilla chips
- 1 (16-oz) container fresh salsa
Side Dish Instructions
- Prepare salad kits according to package directions.
- Serve with chips and salsa.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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