Tuesday, December 30, 2008

Mexican Chicken Corn Casserole

Here is another super simple recipe that is a crowd pleaser.

  • 2 skinless boneless chicken breasts, cubed
  • 1 box Spanish rice
  • 1/2 cup Tofutti Better Then Sour Cream
  • 1 can sliced Black Olives
  • 1 cup Salsa
  • Half a small bag of frozen corn

1. Cook chicken and cube. Set aside.
2. While Chicken is cooking, make rice according to the box, omitting butter.
3. In a bowl (or the pot you cooked the rice in to save washing a dish) mix rice, chicken, Tofutti, olives, salsa, and corn.
4. Transfer to a casserole dish.
5. Bake in a 350 degree oven for 25-30 minutes.

Almost makes you not miss cheese. Almost.

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