Southwest Chicken and Rice Casserole
Tex-Mex Salad and Chips and Salsa
Ingredients
- ¾ cup long-grain white rice
- ¾ lb boneless, skinless chicken breasts, cut into bite-size pieces
- 2 Tbsp butter
- ½ (16-oz) bottle avocado Ranch dressing
- 1 cup frozen corn
- ½ Tbsp ground cumin
- 1 cup shredded Mexican-blend cheese
- ½ (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 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 9-inch baking dish.
- Bake 25 minutes or until hot and bubbly; sprinkle with tortilla strips.
Side Dish Ingredients
- 1 (10.5-oz) pkg Southwest salad kit
- ½ (10-oz) pkg tortilla chips
- ½ (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:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
