Mexican Chicken and Rice Casserole
2 tablespoons Riceland Rice Bran Oil
1 small onion, diced
1 green bell pepper, diced
8-ounce package baby portabella mushrooms, sliced
6 cups cooked Riceland Extra Long Grain Rice
1 10 ½ ounce cream of mushroom soup
1 10 ½ ounce cream of chicken soup
1 10-ounce can diced tomatoes and green chilis
1-pound Velveeta, melted
1 whole rotisserie chicken, shredded
Salt and pepper to taste
- Preheat oven to 350 degrees. Spray a 13x9 casserole dish with nonstick spray.
- Sauté onion, bell pepper, and mushrooms in oil over medium heat until veggies are tender, about 10 minutes.
- Combine all ingredients in a large bowl until well combined.
- Pour into the casserole dish and bake for 30 to 40 mins or until hot and bubbly.
- Eat and Enjoy.