How to Make Easy Southwest Chicken Casserole

Green chilies add a kick to Southwest chicken casserole.

If you're looking for a hearty casserole that's sure to be a hit, try a cheesy, spicy spin on the usual chicken and rice casserole. Seasoned with cilantro and garlic, the casserole is further enhanced with tomatoes and green chiles. It's sure to become a regular on your menu rotation.

Things You'll Need

• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1/4 tsp. garlic powder
• 1 1/2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
• 1/4 cup butter or margarine
• 1 cup fresh cilantro leaves, finely chopped
• 3 1/2 cups fresh broccoli florets
• 1 lb. processed cheese, cut into pieces
• 1 can (10 oz.) tomatoes and green chilies
• 4 cups cooked rice
• Sour cream, optional

Instructions

1. Prepare 4 cups rice (cooked yield) according to package directions.

2. Sprinkle salt, pepper and garlic powder evenly over chicken. In a large skillet, heat butter over medium heat. Add cilantro and chicken, and cook 10 minutes, stirring occasionally. Add broccoli to skillet and cook, stirring occasionally, until broccoli is tender and juices run clear when chicken is pierced. Remove from heat.

3. Preheat oven to 350 degrees F. In a small saucepan, combine cheese with tomatoes and green chilies. Cook over medium heat, stirring occasionally, until cheese melts. Remove from heat.

4. Spoon cooked rice into a greased 2 1/2-quart casserole dish. Spoon chicken mixture over rice. Pour cheese mixture over chicken. Cover and bake 25 to 30 minutes or until cheese becomes bubbly. Serve with sour cream if desired. Makes 6 to 8 servings.