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.
