Southwest Chicken Casserole

Sign up to save this recipe to your profile
8-12 servings Easy
Total: Active:
PREVIOUS: Breakfast Casserole NEXT: Baeckeoffe (Chicken Casserole with Artichokes...

Ingredients (1)

  • 2 cups uncooked minute rice, 2 cups chicken broth, 1 pound cooked chicken cut into small cubes, 1 medium onion, chopped, salt and pepper to taste, 1 teaspoon chili pouder, 1 can cream of chicken soup (undiluted), 1 cup sour cream, 16 ounces shredded cheddar cheese, 1 can rotel tomatoes and green chilies, drained, Optional: Jalapeno pepper slices

I was given this recipe probably 15 years ago and it continues to be a favorite with all my friends and family, first for its flavor and next for its simplicity


  1. Cook chicken breasts in water until done (approximately 45 minutes). Allow to cool then dice into bite size pieces.
  1. Cook rice in chicken broth. Line bottom of a 13 X 9 × 2 casserole with rice. Layer the rest of the ingredients in the following order.
  1. Chicken, onion, salt and pepper, chili powder, soup, sour cream, cheese, rotel, optional jalapenos. Bake at 350 for 45 minutes
Load Comments

Recommended from Chowhound