January is national casserole month and Chef Cody is here with a Southwest Chicken Casserole recipe that's sure to become a family favorite around your house.
This is a hearty recipe that's like an entire Mexican food meal in one dish. With chicken breast, rice, and rotel tomatoes, this dish is bursting with flavor. The melted cheese and crumbled tortilla chips make this into a kid-friendly dish that younger eaters will enjoy, too.
Spicy Southwest Chicken Casserole
2 cups diced cooked chicken
1 cup cooked white rice
1 - 2 cans Rotel tomatoes
1 cup frozen corn (May also use corn fresh-cut from the cob.)
2 tsp taco seasoning mix
1 1/2 cup shredded cheddar cheese
1 cup corn or tortilla chips, coarsely broken
Preheat oven to 350 degrees F.
Coat 2 quart baking dish with cooking spray.
In large bowl, combine all ingredients except chips and 1/2 cup of cheese.
Spoon into prepared baking dish.
Sprinkle corn chips over the top.
Bake 30 - 35 minutes.
Sprinkle with remaining cheese and bake 5 more minutes or until bubbly and cheese is melted.