Mexican Chicken & Rice Casserole

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I put this under “Big Batch Cooking” since it makes enough to feed my crew of 6 (including 3 adult-sized teenagers).

Ingredients:

• 4 c brown rice, cooked
• 4 c chicken breast, cooked and shredded (I buy a rotisserie chicken from the grocery store)
• 2 c sour cream
• 2 c salsa
• 2 tsp cumin
• 2 tsp chili powder
• 2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional if you want it spicy)
• 1/2 c fresh cilantro, chopped
• 3 c Tex Mex shredded cheese

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Directions:

1. Preheat oven to 350 degrees.
2. Combine all the ingredients in a large bowl or pot, reserving 1 c of shredded cheese aside.
3. Pour into a greased 9 x 13 inch baking pan. Top with remaining cheese.
4. Cover tightly with tin foil, and bake for 30 minutes.
5. Remove the tin foil and bake for another 5 minutes.
6. Serve hot.

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Nutritional Information*

• Servings: 12
• Calories per serving: 336
• Total Fat: 17.4 g
• Saturated Fat: 12.2 g
• Total Carbohydrates: 19.9 g
• Dietary Fiber: 0.7 g
• Sugar: 2.6 g
• Protein: 21.5 g

*Nutritional Information estimated using MyFitnessPal