Southwest Chicken and Rice Casserole
Ingredients
- ¾ cup long-grain white rice
- 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 2 Tbsp butter
- 1 cup gluten-free avocado Ranch dressing (or use regular Ranch)
- ½ (12-oz) pkg frozen corn kernels
- ½ (7-oz) can diced green chiles
- 1 tsp ground cumin
- 1 cup shredded Mexican-blend cheese
- ½ (3.5-oz) pkg gluten-free 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, chiles, cumin, and cheese; spoon into a greased 9-inch baking dish.
- Bake 30 minutes or until hot and bubbly; sprinkle with tortilla strips.
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