Penny Pinchers | All Blogs


A Penny Pinching Recipe

By Julie Norman

I just ran across this online and thought I'd share it. It's a recipe for "Tex Mex Casserole" and sounds like it could be a good winter comfort food type meal.  It might even be good with elbow noodles substituted for the rice. 

Here's a link to the Passionate Penny Pincher's site, but I'm including the recipe below too.

 

Tex Mex Chicken Casserole

Ingredients

2 cups cooked rice
2 boneless skinless chicken breasts, cooked
1 can cream of chicken soup (I used their Healthy Request brand)
4 oz sour cream (I used light)
8 oz. cream cheese, softened (also used light) :)
1 can Rotel
1/2 cup red onion
black beans (optional - I left these out but think they would be delicious!)
2 cups shredded cheddar cheese
1 tbsp chili powder
salt & pepper to taste

Instructions

Mix together cooked rice, chicken, cream of chicken soup, sour cream, softened cream cheese, Rotel, chili powder, red onion, black beans (optional) and 1 1/4 cups cheddar cheese.
Pour into greased 9x13 baking dish or two smaller dishes.
Bake at 325 for 20-25 minutes.
Sprinkle additional 3/4 cups cheddar cheese over casserole.
Bake another 5 minutes, until cheese is bubbly.
Cool 10 minutes - Enjoy!

COMMENTS

Please Login or Register to leave a comment.




Recent Posts
Of horses and dinosaurs
By BSilbernagel
Thursday, June 30, 2016

DON’T POO-POO YOUR NOISY WOODPECKER!
By Nic.Korte
Thursday, June 30, 2016

When they said shade, they meant shade
By Penny Stine
Wednesday, June 29, 2016

Carrots and raspberries make a good combination
By Penny Stine
Monday, June 27, 2016

Proof
By Penny Stine
Friday, June 24, 2016


TOP JOBS




THE DAILY SENTINEL
734 S. Seventh St.
Grand Junction, CO 81501
970-242-5050; M-F 8:00 - 5:00
Editions
Subscribe to print edition
E-edition
Advertisers
Advertiser Tearsheet
Information

© 2016 Grand Junction Media, Inc.
By using this site you agree to the Visitor Agreement and the Privacy Policy