Southwestern Chicken Casserole

By dbrandt

Ingredients

• 1 tsp. salt
• 1/2 tsp. ground pepper
• 1 1/2 lbs. boneless, skinless chicken breasts, cut in bite size pieces
• 1/4 c. margarine
• 1 c. finely chopped fresh cilantro leaves
• 3 1/2 c. fresh broccoli flowerettes
• 1 lb. Velvetta cheese, cubed
• 1 10oz. can diced Rotel tomatoes and chilis
• 4 c. 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. Melt cheese over medium low heat in saucepan. Add Rotel. Spoon rice into greased 2 1/2 quart casserole dish. Spoon chicken over rice. Pour cheese over chicken. Cover and bake 25-30 minutes or until cheese is bubbly.