Mexican Cheesy Chicken and Rice Casserole

The Why:

When I was in college, I was big into making casseroles and having friends over to eat. The version I made back then was much simpler with fewer ingredients and, although it was quite good, I like this one much better.

This one goes into the decidedly less-than-healthy category, but it's one of those things that probably every kid and not-too-adventurous guy will eat. And it doesn't take too long to whip up if you have everything on hand and the chicken thawed. Chances are good that you already have most, if not all, of the ingredients already in the pantry and refrigerator.

Hold on to your arteries!

The How:

Mexican Cheesy Chicken and Rice Casserole

2.5 - 3 lbs cooked chicken, cubed or shredded

1 medium onion chopped

3 to 6 cloves of garlic, chopped

1 can of Rotel tomatoes and green chilies (regular or spicy with habaneros)

2 to 3 cans of Cream of Chicken soup (if you want it saucier, use 3 cans))

about 1.5 cups enchilada sauce (1 12-oz bottle or 14 oz can)

2 C. chicken broth 
1 to 2 T. taco seasoning

3 cups cooked rice (1.5 cups dry cooked in 2.5 cups chicken broth and 2 T. butter)

3/4 lb Velveeta, cubed

1 Family-size package of Nacho Cheese Doritoes

2 cups grated cheese (I use Mexican blend)

1/4 C. fresh chopped cilantro

Sauté onion and garlic in olive oil in a large skillet or sauce pan. Add Rotel, soup, broth, and enchilada sauce, and taco seasoning.  Stir until everything is mixed well. Cook about 5 to 6 minutes, until sauce thickens and is heated through.

  

Add rice and mix till thoroughly coated.*  Add cilantro and stir to distribute.

  

Spray a large rectangular casserole dish with non-stick spray.  Break up chips and cover bottom dish with half the bag of chips. Cover with all the chicken. Evenly scatter the cheese cubes over the chicken.

Pour the sauce/rice mixture over the meat and cheese. Cover with the rest of the chips. Top with grated cheese.

Bake for 20 to 25 minutes at 350 degrees or until cheese and chips start to brown and casserole underneath gets bubbly.  If top starts to brown too fast, cover with foil and finish baking.  Let stand 5 to 10 minutes before serving.

Serve with a green salad. Heeheehee.


*Note - I usually make the sauce a little thinner or "saucier" than it seems like it should be, because the rice will still soak up a fair amount of the moisture.