Baked Chicken and Rice Casserole

Ingredients

• 1 pound chicken breasts, cooked and chopped
• 3 1/2 cups cooked long grain rice or brown rice
• 2 cups Homemade Salsa Verde ((or storebought like mild Herdez))
• 1/2 cup sour cream
• 1 1/2 cups shredded Monterrey Jack cheese
• 1 1/2 cups sharp cheddar cheese
• 1 15 oz. can sweet corn, rinsed and drained
• 1 4 oz. can mild diced green chilies
• 1/3 cup honey
• 1/2 cup lime juice
• 2 teaspoons chili powder
• 1 tsp EACH onion pwdr, garlic pwdr
• 1/2 tsp EACH salt, smoked paprika, cumin, chipotle pwdr
• 1/4 teaspoon cayenne pepper ((optional for more heat))
• Tortilla chips
• sour cream
• cilantro
• Avocados

Instructions

1. 1

   Preheat oven to 350F degrees.

2. 2

   In a very large bowl, whisk together the 10 Minute Marinade ingredients. Add cooked chopped chicken and let marinate 10 minutes.

3. 3

   Mix cheeses together and add 2 cups cheese, salsa verde, rice, sour cream, green chilies, and corn to the chicken and marinade. Stir until evenly combined. It will seem a little “wet” which is normal. Add chicken/rice mixture to a 9 x 13 casserole dish and top with remaining cheese.

4. 4

   Bake for 30 minutes or until hot in the center then broil until cheese is golden.

5. 5

   Serve with desired garnishes.