Shelly's Recipe

MEXICAN CHICKEN AND RICE CASSEROLE

Category: Casseroles - Chicken and Turkey

1 lb cubed chicken (fresh or frozen)
1 pack of taco seasoning
1/2 lb cubed and grated cheddar cheese
1 package Mexican or Spanish rice (cooked)
1-2 cups of your favorite salsa
1 can whole kernel corn (drained)
1 pack soft tortillas
Sour cream (Served on the side at the table)

Preheat oven to 350°F.
Prepare rice according to directions. In a skillet, cook chicken through and add taco seasoning.

Once cooked, combine chicken, rice, corn, salsa, and cubed cheese and heat through. Spray the bottom of a casserole dish with cooking spray. Line the bottom of the pan with tortilla shells.

Spoon half of the chicken and rice mixture on top and spread evenly. Layer more tortilla shells on top, and then the rest of the chicken and rice mixture mixture. Top with remaining tortilla shells.

Place into the oven for 20 minutes. Remove and sprinkle shredded cheese on top. Return to oven for another 5 minutes, or until cheese is completely melted.