Cheesy Chicken and Rice Casserole

cheesychickenricecassThis is a new recipe I created on the fly tonight.  Fortunately it turned out well and was devoured by the kids.  This makes enough for a 9×13 and 8×8 baking dish to both be cooked.  The key is to only put the casserole in about 1/2 to 2/3 full, because we add biscuits for a topping.  Try this sometime!

Ingredients

  • Two chicken breasts
  • 1 can Cream of Chicken soup
  • 1 can condensed cheddar cheese soup
  • 1/2 cup shredded cheddar cheese
  • 10 oz. nacho cheese sauce
  • 3/4 cup sour cream
  • 1 cup milk
  • 1 can biscuits

Directions

  1. Boil two chicken breasts in water with Goya Sazon (coriander and achiote)  two chicken bullion cubes, drain and and shred when finished. Set aside.
  2. In a rice cooker, make 4 cups (cooked) of rice.
  3. In a large mixing bowl, combine 1 can cream of chicken soup, 1 can condensed cheddar cheese soup, 3/4 cup sour cream, 2/3 can of nacho cheese sauce and 1 cup milk
  4. Add in Rice and chicken and 1/2 cup shredded cheddar cheese, mix thoroughly
  5. Pour into casserole dishes
  6. Bake for 15 minutes at 350°
  7. Add biscuit layer and continue cooking until golden brown usually 15-20 minutes.(I use the flaky canned biscuits and pull them in half)
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