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
Garden mysteries
By Penny Stine
Wednesday, August 20, 2014

Kersplash!
By Richie Ann Ashcraft
Tuesday, August 19, 2014

Sometimes second is best!
By Julie Norman
Tuesday, August 19, 2014

Walking onion harvest
By Penny Stine
Monday, August 18, 2014

Welcome to Broncos country
By Melinda Mawdsley
Monday, August 18, 2014


TOP JOBS




THE DAILY SENTINEL
734 S. Seventh St.
Grand Junction, CO 81501
970-242-5050
Editions
Subscribe to print edition
E-edition
Advertisers
Sign in to your account
Information

© 2014 Grand Junction Media, Inc.
By using this site you agree to the Visitor Agreement and the Privacy Policy