Wednesday, April 4, 2012

Easy Cheesy Chicken Casserole.

I wasn't sure what to make for dinner tonight. Scratch that, I didn't want to make dinner tonight. And then I went to work..

One of my co-workers/friends made a Taco Bell pit stop before work and brought the $5 big box back with him. And oh boy, did it smell good..

*Side Note/Observation* Has anybody tried that new Doritos taco? What is up with the commercial that has the young adults (who must be blazed out of their freaking minds) driving across country to get one? Are they really that great? I heard they were okay, but are they worth the thousand mile trip?

Annnnnddddddd... back to the recipe.

..anyway, the smell of the Taco Bell gave me a real hankering for Mexican food. Namely, some sort of spicy, delicious casserole. So, I invented this easy, cheesy chicken casserole.

  • 1 pound cut up boneless, skinless chicken breast
  • 2 cups shredded sharp Cheddar cheese
  • 1 can condensed cream of mushroom soup
  • 1 can Rotel (as always, choose your own heat)
  • 1 8 oz. package wild rice
  1. Cook rice according to package, minus 1/4 cup water. Drain and cool.
  2. Mix cut up chicken breast, 1 cup cheese, soup, Rotel and rice in bowl.
  3. Place mixture into a 9-inch pan. Add remaining cheese over the top.
  4. Bake at 325 degrees F for half hour.

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