SOUTHWEST CHEESY CHICKEN AND RICE CASSEROLE

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Southwest Cheesy Chicken and Rice Casserole image

A creation of mine that my family really enjoys. Makes a nice cheesy rice. I haven't made it with the nacho or cheddar cheese soup yet. **Note: the 21 oz milk is equal to two soup cans full.**

Provided by ChipotleChick

Categories     One Dish Meal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 7

6 boneless skinless chicken breasts
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can Campbell southwest-style pepper jack soup (Campbell's) or 1 (10 1/2 ounce) can a cheddar cheese soup
2 chipotle chiles in adobo, diced fine (optional)
2 cups long grain rice
21 ounces milk
3 slices muenster cheese

Steps:

  • Preheat oven to 350.
  • Mix everything together except the chicken and the muenster cheese.
  • Pour into a greased 9x13" baking dish. Place chicken breasts on top.
  • Bake, covered, for a hour and fifteen minutes.
  • Uncover, and place 1/2 slice muenster cheese atop each piece of chicken.
  • Bake an additional 15 minutes or until chicken is bo longer pink and juices run clear.
  • Let stand a few minutes before serving.

Nutrition Facts : Calories 518.9, Fat 12.8, SaturatedFat 6.4, Cholesterol 100.8, Sodium 545, Carbohydrate 58, Fiber 0.8, Sugar 0.5, Protein 39.6

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