Fiesta Chicken Casserole

Description

This Mexican-inspired chicken and rice casserole is easy to make and requires minimal clean-up, making it a perfect flavorful weeknight dinner.

Ingredients

10 SERVINGS

4 cups cooked rice (1-1 1/3 cup uncooked, depending on rice type)

nonstick cooking spray

3 cups cooked chicken (diced or shredded)

2 1/4 cups prepared salsa

1/2 cup sour cream

2 scallions (large, minced)

1 1/2 tsp. ground cumin

3/4 tsp. garlic powder

1/2 tsp. dried oregano

1 tsp. Salt

1/4 tsp. black pepper

1/2 cup shredded Mexican blend cheese (for casserole)

1 cup shredded Mexican blend cheese (for topping)

1 Bag of FIESTA Flavor Sherman’s Tennessee Hot Crackers (crushed)

Directions

• Preheat the oven to 350°F.

• Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.

• Place the rice, chicken, salsa, sour cream, scallions, cumin, garlic powder, oregano, salt, black pepper, and shredded cheese in a large mixing bowl. Fold with a rubber spatula until everything is thoroughly combined.

• Transfer the mixture to the prepared baking dish and smooth it into an even layer. Sprinkle shredded cheese evenly over the top.

• Bake the casserole on the middle rack of the oven until the cheese is golden brown and dish is gently bubbling at the edges, 30 minutes.

• Remove from the oven and top with Fiesta Hot cracker crumbles. Return to the oven for 5 -10 minutes.

• Allow the casserole to rest for 15 minutes before serving.