Mexican Chicken Casserole

Mexican Chicken Casserole

I hope you enjoyed all of the great apple recipes on Southern Plate last week! I’m working on getting ready for the Southern Living Taste Of Charleston Food and Wine Festival next week and also in the planning stages on my Holiday Cooking Show so today my friend (and adopted brother) Stacey Little is doing a guest post that I know you’ll enjoy. You’ll also see why he is my adopted brother. We share the same heart on so many things! If you enjoy Stacey’s post today, be sure and leave a comment below and visit him over on his blog when you get a chance at Southern Bite!

Ingredients

  • 4 cups of cooked, chopped chicken (about 4 to 5 breasts halves)
  • 2 cups of instant rice
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • ½ cup frozen diced onion
  • 1 can Ro*Tel tomatoes
  • ¼ teaspoon cumin
  • ½ teaspoon garlic powder
  • 1½ cups chicken broth
  • 8 oz shredded cheddar cheese, divided
Read the whole recipe on Southern Plate