Jessica Shutt Profile - (11255724)

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Jessica Shutt

Jessica Shutt
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Member Since: Mar. 2010
Cooking Level: Not Rated
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Recipe Reviews 1 review
Tex-Mex Chicken and Rice Bake
This was really good! Like everyone else, I made a few changes. I used two cans of shredded chicken for the texture (and because it was all the chicken I had!), substituted Green Giant Southwestern Corn (with black beans and red peppers already in the can), brown rice, and used a can of mild Rotel instead of salsa. To add a kick of flavor, I also added a packet of fajita seasoning and mixed the Mexican Cheese in before I put in the oven. I had to cook the casserole for an hour and 5 minutes to fully cook the rice and achieve the right level of thickness. I finished things off by serving over a bed of tortilla chips and topping it off with sour cream. Delicious!

3 users found this review helpful
Reviewed On: Jul. 11, 2011

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