We’ve created this dish in honor of Cinco de Mayo – Mexican Independence Day. This dish combines typical Mexican flavors – peppers, chiles, corn, and cheese, with hot cooked rice and chicken breast, to make a complete meal.
1 pound cooked, cubed chicken breast, about 4 cups
1 recipe Cream of Chicken Soup
4 cups fresh, hot white rice
1/2 cup chicken broth
2 cups sliced, mixed peppers (green, yellow, red), about a pound
1 15 oz can can diced tomatoes with chiles
1 15 oz can corn
1/2 cup black olives (optional)
3 cups cheddar cheese (optional)
Preheat oven to 350 degrees.
In a bowl combine chicken, cream of chicken soup, and rice. Layer into a greased 9×13 inch casserole dish. In a saucepan, combine chicken broth, peppers, tomatoes, corn, and optional olives. Saute/simmer lightly until peppers are just softened.
Pour over chicken and rice mixture.
Bake for 20 minutes. Top with cheese, if desired, and continue to bake for 10-15 minutes, or until heated thoroughly.