03 May

Cheesy Chicken and Rice Casserole

Remember how I said I was super busy this week? Well, I was super busy this week.

With that in mind every meal I planned needed to be quick, easy to make yet somehow still tasty. During a normal week I start to feel bad if my meals are too easy to make. Does too easy to make mean not as tasty??? Somewhere in my messed up mind that equation came into fruition and has yet to go away.

ANYWAY, this meal is super quick, super easy, super tasty and therefore super awesome. Try it out!

Ingredients: 1 cup uncooked brown rice, 2 boneless chicken breasts, 1 cup frozen corn, 8 oz can of petite diced tomatoes, 4 oz can diced green chilis, 1/2 cup of salsa, 1 cup of plain greek yogurt, 1 cup of shredded cheese

Cook your rice and boil the chicken to cook it. When the chicken is done, take it out and shred it using two forks.

Then in a large bowl, mix the rice, shredded chicken, frozen corn, diced tomatoes, diced chilis, salsa, yogurt and half of the shredded cheese.

Lightly spray a casserole dish then move the ingredients into it. Top the dish with extra cheese.

Place the pan in an oven preheated to 350 degrees and cook for 20 minutes or until the cheese on top is slightly browned and bubbling.

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After the casserole is removed from the oven, let it cool for 3-5 minutes before cutting into it.

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I served this with fresh tortilla chips to give it a little extra crunch. It may not be the prettiest recipe but it is good!

Adapted fromĀ How Sweet It Is.

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A Pinch of Vintage, by Ashley Pinciaro 2014