Shelly's Recipe

CHEESY MEXICAN CHICKEN AND RICE CASSEROLE - Easy

Category: Casseroles - Chicken and Turkey

2 tbsp butter
1 pkg Mexican-style rice and pasta mix
1 medium green or red bell pepper, chopped
1 onion, chopped
2 1/4 cups water
2 (14 1/2 oz) can Mexican-style stewed tomatoes, undrained
2 cups chopped cooked chicken
1 cup shredded sharp cheddar or Monterey jack cheese

Melt butter in a large ovenproof skillet over medium heat; add rice mix, reserving seasoning packet. Stir in vegetables and saute 6 minutes or until rice mix is lightly browned. Stir in 2 1/4 cups water and seasoning packet. Bring to a boil; cover. Reduce heat and simmer 15-20 minutes or until rice is tender. Let stand 3 minutes. Stir in tomatoes and chicken. Bake at 350 for 20 minutes; sprinkle with shredded cheese and bake an additional 5 minutes or until heated through. Serves 6