Southwestern Chicken Casserole

By ctaubenheim

Ingredients

• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp garlic powder
• 1 1/2 lbs boneless, skinless chicken breasts, cut into bite size pieces
• 1/4 cup butter or margarine
• 1 cup finely chopped fresh broccoli flowerets
• 1 lb. process cheese, cut into pieces
• 1 can (10oz) diced tomatoes and green chilies
• 4 cups cooked rice
• sour cream to serve

Preparation

Step 1

Sprinkle salt, pepper and garlic powder evenly over chicken. In a large skillet, heat butter over medium heat. Add cilantro and chicken; cook 10 minutes, stirring occasionally. Add broccoli to skillet and cook, stirring occasionally, until broccoli is tender and juices run clear when chicken is pierced. Remove from heat.

Preheat oven to 350. In a small saucepan, combine cheese with tomatoes and green chilies. Stirring occasionally cook over medium low heat until cheese melts. Remove from heat. Spoon rice into a greased 2 1/2 qt. casserole. Spoon chicken mixture over rice. Pour cheese mixture over chicken. Cover and bake 25 to 30 minutes or until cheese is bubbly. Serve with sour cream.