Author Notes
A Mexican-Style Chicken Casserole using Philadelphia Cooking Creme - Santa Fe Blend —kylemcmullen
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Ingredients
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1 pound
Boneless Chicken Breast, cubed
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8 ounces
Tomato Paste
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1
Scallion, diced
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1
Large Tomato, diced
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3/4 cup
Corn
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4 ounces
Colby Jack Cheese, divided
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4 ounces
Cheddar Cheese, divided
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10 ounces
Philadelphia Cooking Creme – Santa Fe Blend, divided
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3 cups
Cooked White Rice
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1 cup
Tortilla Chips, crushed
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3 tablespoons
Fresh Cilantro, chopped
Directions
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Preheat oven to 350 degrees.
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Heat oil in skillet. Brown chicken and drain.
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Add in tomatoes, corn, scallion, and 3/4 c. of Cooking Creme, mix well with chicken in skillet.
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Combine 1/2 cup of cheese and rice spread out on bottom of a baking dish (spray with cooking spray).
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Pour on meat mixture, then the rest of the cooking creme and cheese. Cover with foil.
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Bake for 30 minutes and top with tortilla chips and cilantro.
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