Southwest Chicken Casserole

Southwest Chicken Casserole
By Edwina Gadsby - Great Falls, MT
Prep Time: 50 | Servings: 0

Ingredients

1 Cup of Old Dutch Restaurante Style Salsa Mild*
1 Cup of Old Dutch Restaurante Style Monterey Jack Queso Supreme
1 Cup of Chicken Broth
1 Cup Instant Rice, uncooked***
1lb. of Chicken, cooked & cubed
2 Cups of Frozen Vegetables (Southwestern Style: Corn, peppers, and onions)*, thawed

1 1/2 Cups of Old Dutch Restaurante Style Bite Size Tortilla Chips** - crushed (Approximately 3 oz of Tortilla Chips = 1 Cup)

2 Cups of Mexican Flavored Cheese, shredded
1/3 Cup of Green Onions, sliced (optional)
1 Cup of Sour Cream  (optional)

Preparation

  • Preheat oven to 375˚F. Grease a 2 quart heat-proof casserole dish.
  • Combine the Old Dutch Restaurante Style Medium Salsa, Old Dutch Restaurante Style Monterey Jack Queso Supreme, vegetables, rice, chicken broth, and cubed chicken in medium size bowl. Toss to mix well. 
  • Spoon into prepared casserole dish.
  • Combine crushed Old Dutch Restaurante Style Bite Size Tortilla Chips and cheese together in small bowl, tossing to mix. Sprinkle mixture over the top of the casserole. 
  • Bake until top is golden brown, cheese is bubbly and rice is cooked through, about 45 minutes.
  • Remove from oven and top with the green onions and sour cream. 

Recipe Variations

  • *Substitute your favorite Old Dutch Restaurante Style Salsa with the Old Dutch Restaurante Style Mild Salsa
  • ** Substitute any variety of Old Dutch Tortilla Chips for the Old Dutch Restaurante Style Bite Size Tortilla Chips.
  • *** Substitute the instant white rice for an instant whole grain rice.  Not only will it be better for you, but you can not tell the difference!
  • For a spicy variation to this great recipe try adding a few tablespoons of minced jalapenos to the chicken mixture for some heat and kick! 
  • Try using leftover grilled chicken for the chicken in the recipe – adding great, smokey flavor to this dish.