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Mexican Salsa Chicken and Rice Casserole
MELISSA'S SOUTHERN STYLE KITCHEN18Ingredients
65Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 10 oz. rice (Spanish flavored, cooked and cooled)
- 1 small onion (diced)
- 1 poblano pepper (small, seeded and diced)
- olive oil
- 34 oz. cheddar (or fiesta nacho cheese soup)
- 1 1/2 cups whole milk (or 2%)
- 8 oz. onion (& chive cream cheese, softened)
- 4 cups rotisserie chicken (roughly chopped)
- 16 oz. pinto beans (drained)
- 1 cup chunky salsa (thick and)
- 1 Tbsp. cumin
- 1 Tbsp. chili powder (dark)
- 1 tsp. garlic salt
- 1/2 tsp. lemon pepper
- 1 1/2 cups shredded sharp cheddar cheese
- pico de gallo
- sour cream
- guacamole
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