Sunday, January 25, 2009

Fast and Easy Dinner: Tex-Mex Chicken Casserole

I am always on the lookout for quick and easy dinners. This is one I've developed over the years and it is a nice treat on a wintry day.

Easy Tex-Mex Chicken Casserole

2 chicken breasts, cooked and diced

2 cups cooked rice

1 can diced tomatoes

1 can Campbell's Cheddar Cheese condensed soup

1 packet taco or fajita seasoning (or less--use your best judgement on this)

Note: all measurements are approximate--I usually end up eyeballing the amounts and throwing in whatever looks good.

Throw everything together (including most of the juice from the tomatoes). Put it in a greased 9x9 baking dish, and bake at 350F for 30 minutes. For more deliciousness, add salsa and cheddar cheese to the top during the last 5-7 minutes of baking.

This is a very bland version of the meal (DH is averse to flavor). For the more adventurous, add salsa to the mix (in which case you need to drain the tomatoes before adding them), black beans, corn and chili peppers (adding extra ingredients will mean you need a bigger baking dish). For those of you short on time during the week, double the recipe initially and freeze one casserole for an easy dinner later. Enjoy!

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