The Supermom Chef

This dish is one of those throw-together meals that is so delicious you almost don’t believe it’s true. If you have leftover rice and chicken, this meal is one you can prepare in almost no time at all and it’s guaranteed that your family will love it. I know my family did! My family has been using a particular recipe for chicken and rice casserole so long now that I’m not even sure where it originally came from, so I decided to change things up a bit. This is basically the same recipe, “with the volume turned up” as Ina Garten often says. I think that throwing in some corn and black beans would just send this dish over the top, but seeing as how I have one child that doesn’t eat corn (two that love it) and none of them eat black beans (nor does the hubby) I couldn’t do that. They can be such duds at times! Oh well, maybe next time I’ll do it anyway!

Mexican Chicken & Rice Casserole

2 cups cooked, shredded chicken

1 (10 0z) can cream of chicken soup

1/2 cup mayonnaise

2 cups cooked white rice

1 tablespoon lime juice

salt & pepper, to taste

2 tablespoons taco seasoning

1 cup crushed tortilla chips

spray butter

Preheat oven to 350 degrees F. Combine rice, soup, mayonnaise, taco seasoning, salt & pepper, and lime juice. Stir in chicken until completely combined. Pour into a baking dish. Top with crushed tortilla chips; spray lightly with butter (just enough to make the chips get crunchier when they cook). Bake for about 30 minutes, or until heated through. Serve with salsa, sour cream, and fresh chopped cilantro, if preferred.