Chicken and Rice Casserole I

Ingredients and Weight:

• 2 pounds boneless, skinless chicken breasts
• 1 cup long grain rice
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 (15 ounce) can corn, drained
• 1 (4 ounce) can diced green chilies, drained
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese

Preparation Time:

20 minutes

Cooking Time:

45 minutes

Cooking Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Cut chicken breasts into 1-inch cubes.
3. In a large bowl, combine chicken, rice, soup, tomatoes, corn, green chilies, cumin, salt, and pepper.
4. Spread mixture into a 9x13 inch baking dish.
5. Bake for 45 minutes.
6. Sprinkle with cheese and bake for 5 minutes longer, or until cheese is melted and bubbly.

Nutritional Information:

• Calories: 410
• Fat: 15g
• Carbohydrates: 50g
• Protein: 25g

Dish Characteristics:

• Creamy, flavorful
• Comforting and satisfying
• Perfect for a family meal or a casual gathering

User Comments:

• "This is my go-to casserole dish. It's easy to make and always a crowd-pleaser."
• "The combination of flavors is perfect. It's cheesy, savory, and slightly spicy."
• "I love that it's a one-pan dish. It saves so much time on cleanup."

Special Precautions and Tips:

• For a more intense flavor, use rotisserie chicken instead of raw chicken breasts.
• If you don't have diced green chilies, you can substitute with 1/2 teaspoon of canned diced jalapeños.
• To avoid overcooking, start checking the casserole for doneness after 40 minutes.