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  • Molly Piecuch

    Mexican Chicken Casserole | Southern Plate -- Another yummy dinner option!

  • Brenda Miller

    chicken Mexican casserole

  • Kathy Kirian

    Mexican Chicken Casserole 4 cups of cooked, chopped chicken (about 4 to 5 breasts halves). 2 cups of instant rice. 1 can cream of chicken soup. 1 cup sour cream. 1/2 cup frozen diced onion. 1 can Ro*Tel tomatoes. 1/4 teaspoon cumin. 1/2 teaspoon garlic powder. 1 1/2 cups chicken broth. 8 oz shredded cheddar cheese, divided. Combine all ingredients and half of cheddar cheese in a large bowl. Mix well. Turn out into a greased casserole dish and top with remaining cheese. Bake at 350 degrees F...

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