Jessica Shutt Recipe Reviews (Pg. 1) - Allrecipes.com (11255724)

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Tex-Mex Chicken and Rice Bake

Reviewed: Jul. 11, 2011
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!
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