Coronado casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onion |
| 14 | ounces | Canned chopped green chiles drained |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Oregano |
| 15 | ounces | Tomato sauce |
| ½ | cup | Chicken broth |
| 2 | cups | Cooked chicken breast chunks |
| 3 | cups | Cooked rice |
| 1 | cup | Dairy sour cream |
| 8 | ounces | Cheddar cheese, shredded (divided) |
| 1½ | cup | Crushed corn chips |
Directions
Combine onions, chiles, oregano, tomato sauce, and broth in 1-½-quart microproof baking dish. Cover and cook on HIGH (maximum power) 10 minutes; stir after 5 minutes. Add chicken; stir. Set aside. Combine rice and sour cream in shallow greased 2-½-quart microproof baking dish. Sprinkle with 1 cup Cheddar cheese; pour chicken mixture over cheese. Top with remaining 1 cup Cheddar cheese.
Cook uncovered on HIGH 5 minutes.
Each serving provides: * 499 calories * 23.9 g. protein * 28⅘ g. fat * 37.3 g. carbohydrate * 1012 mg. sodium * 82 mg. cholesterol Source: MICROCOOKING WITH RICE Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias