Mexican Chicken & Rice Casserole

Source

Ingredients

Display units in Metric

3	cups	cooked chicken
2	cups	long-grain white rice
1	16 oz jar	prepared salsa
1	8 ounce can	tomato sauce
3	cups	stock or water
1	tablespoon	garlic powder
1 ¹⁄₂	teaspoons	ground cumin
1	teaspoon	chili powder
2	teaspoons	sea salt
8	ounces	sharp cheddar cheese, grated (optional)

Preheat oven to 350 degrees. Layer chicken, shredded or cubed, into bottom of 9x13" baking dish. Sprinkle rice over the chicken.

In a medium bowl whisk together the stock or water, prepared salsa, tomato sauce, garlic, cumin, chili powder, and sea salt. Pour the liquid mixture over the chicken and rice, distributing it evenly.

Cover the baking dish either with an oven-proof lid or heavy duty aluminum foil. Bake at 350 degrees for 45 minutes. Remove dish from oven, uncover, and sprinkle cheese over top.

Place back into oven and bake an additional 15 minutes or until cheese is melted to your liking.

Serve alongside a fresh salad for a complete meal.

Preheat oven to 350 degrees. Layer chicken, shredded or cubed, into bottom of 9x13" baking dish. Sprinkle rice over the chicken.
In a medium bowl whisk together the stock or water, prepared salsa, tomato sauce, garlic, cumin, chili powder, and sea salt. Pour the liquid mixture over the chicken and rice, distributing it evenly.
Cover the baking dish either with an oven-proof lid or heavy duty aluminum foil. Bake at 350 degrees for 45 minutes. Remove dish from oven, uncover, and sprinkle cheese over top.
Place back into oven and bake an additional 15 minutes or until cheese is melted to your liking.
Serve alongside a fresh salad for a complete meal.

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