By Kim Slay, Chambers County
Prep Time: 20 mins Cook Time: 30 mins Servings: 8 to 10
4 cups shredded, cooked chicken
2 tablespoons butter, melted
1/2 package taco seasoning mix
2 cans nacho cheese soup
1 soup can of milk (about 1 1/4 cups)
1 (16-ounce) jar salsa
1 (10-ounce) package saffron yellow rice, prepared according to package directions
2 cups Mexican blend shredded cheese
Heat oven to 350 F and spray a 9-inch-by-13-inch baking dish with nonstick cooking spray. In a large bowl, combine chicken with butter and taco seasoning. Let sit 10 minutes.
Add in cheese soup, milk and salsa. Stir to combine. Fold in cooked rice. Pour mixture into prepared dish. Bake uncovered for 30 minutes or until golden brown around the edges and bubbling. Remove from oven, top with cheese and return to oven until cheese has melted — about 5 minutes.
In making Kim’s casserole, I had some trouble finding nacho cheese soup. As a substitute, I used two cans of regular cheddar cheese soup and the entire package of taco seasoning. It tasted great, but I’m sure using nacho cheese soup would be much better.