Mexican Chicken Casserole...

From a past blog and post...

Here is the recipe for the dinner i made last night! It was super yummy and was put together very easily... you can then bake it in the over for a while or put it in the crock pot to warm through and melt the cheese. More details below. Enjoy!

1 Lb. Chicken breast, cubed small.
3 c. minute rice (cooked, can use regular if you have the time)
2 Tbsp olive oil
2 tsp. salt
1 tsp. pepper
1 Tbsp chili powder
1 tsp. cumin
1 tsp. coriander
1 tsp. paprika
1 can black beans, drained and rinsed
1 can of corn, drained
1 can of diced tomatoes
1 small can of diced mild chilies
1 envelope of Hidden Valley Fiesta Ranch Dip (I find it at Safeway)
1 c. sour cream
2 c. shredded cheese

~extra sour cream, hot sauce and avocado for garnish and chips.

Cook rice according to package directions. No need to cool.

In a large skillet heat oil at medium-high heat. Add chicken, salt, pepper and next 4 ingredients. Cook fully, for 15-20 minutes stirring frequently. In a large mixing bowl add beans, corn, tomatoes and chilies Stir. Add ranch dip, sour cream and 1/2 c. shredded cheese. Add cooked chicken and rice. Stir thoroughly. Pour into a casserole dish or crock-pot Top with remaining cheese. Bake at 325* for 30-40 minutes or until bubbly or in crock-pot on high for 2 hours or low for 6-8.

Serve with extra garnish and chips.

Serves 8.

Hope you enjoy this recipe!!

Hanna