A creamy, cheesy, and spicy chicken casserole dish.
Here’s another family recipe that I tweaked a bit. It was based off my mom’s chicken and cheesy rice casserole, a simple dish that’s great at feeding a family of eight hungry mouths.
The base is still there. I just upped the heat level by adding a can of chipotle peppers, along with some fire roasted tomatoes. And then added some crumbly Queso Fresco to balance things out.
Time You Need
- 15 minutes prep
- ~ 1-hour cooking
- Yields: 6-8 servings
What You Need
- 2 cans of condensed cream of chicken soup
- ~1 pound of boneless chicken breast
- 1 1/2 cups of uncooked jasmine rice
- 1 cup of milk
- 1 can of chipotle peppers in adobo sauce
- 1 cup of shredded queso fresco
- 1 can of fire roasted tomatoes
- 2 tbsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 1/2 tsp salt
- 1 tsp chili powder
What You Do
- Preheat oven to 375.
- Grease a 13×9-inch glass baking dish.
- Pour in soup, milk, chipotle peppers, tomatoes, rice and seasonings.
- Stir evenly.
- Add chicken breasts on top of the soup/rice mix. Top with cheese.
- Then cover with foil and bake for about 50-55 minutes, or until chicken breast is cooked through.