The Summer is too hot for most indoor cooking. Try this slow cooker version of a cheesy chicken casserole with a peppy Southwestern kick. Add jalapenos if you want more heat, but otherwise, consider this a perfect weeknight dinner that you can set and forget. Just a bit of prep on the rice (ahead of time or in the last hour of cooking) makes this a perfect balance of flavors.
Easy Cheesy Southwest Chicken Casserole
- 1 large yellow or white onion, sliced
- 1 crown broccoli
- 3-4 chicken breasts, whole (you will shred it later)
- 1 can RoTel
- 1 can cream of chicken or broccoli soup
- 1 box or bag of yellow rice (I used Zatarain’s), prepared
- 1 cup cheddar cheese, shredded
- In the bottom of your slow cooker, layer the sliced onions first, then the broccoli, chicken breasts, RoTel, and cream soup. No fussy perfection type stuff here, it will all be mixed together later. Note: Prepare the rice ahead and chill to re-heat, or prepare it in the last hour of cooking, as you will be adding it to the slow cooker.
- Set the cooker to low for 8 hours or high for 4 hours. In the last hour, shred the chicken (you can do it right in the pot, or remove it to a cutting board and shred it).
- Mix everything together.
- Add in the prepared yellow rice and top everything with the shredded cheese for the last half hour. Let the cheese get nice and bubbly. You may wish to sprinkle on some red pepper, black pepper and/or garlic powder, but that is optional.
Serve with any of the following: tortilla chips, guacamole or avocado, sour cream, salsa, pico de gallo, lime wedges, hot sauce.
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