Monday, June 13, 2011

Spicy Chicken and Rice Casserole

The spicy chicken and rice casserole is done. It has a cheesy spicy kick to it. The thing I like about casserole dishes is that you can add what ever you like or what ever you have on hand. There is no right way or wrong way, just a yummy way!

Spicy Chicken and Rice Casserole:

1 1/2 lb. boneless skinless chicken(cooked and cut into bite size pieces)
5 cups cooked rice
1/2 cup chopped red peppers
1/2 cup black beans
1 Tbsp. chopped onions
1 Tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 cup milk
2 cups chicken broth
1/2 package Velveeta spicy buffalo cheese

In large saucepan pour in milk, chicken broth and Velveeta cheese. Stir occasionally so cheese doesn't stick. In large bowl add remaining ingredients, stir to mix well. Add cheese sauce and stir some more. Pour into baking dish. You can add cheese to top it off. Bake at 375 degrees for 20-25 minutes. If you are making this up ahead of time. Skip the baking part and wrap with saran wrap and freeze. Thaw before baking.

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