King Ranch Chicken and Rice Casserole

King Ranch Chicken and Rice Casserole

Yield: 6 servings

Ingredients:

12 oz cooked, chopped chicken

1 can (10 3/4 ounce) Cream of Chicken Soup

1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies

8 oz Velveeta cheese, cubed

1/2 cup chicken broth or water

2 cups instant white rice

2 cups water

1/2 cup cheddar cheese

Instructions: 

Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside.

In a medium saucepan, bring 2 cups water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed.

In a microwave safe bowl, melt Velveeta cheese on high 60 seconds in the microwave. Stir in soup, chicken broth and Rotel tomatoes. Microwave on high and additional 1-2 minutes, until smooth. Stir in chopped chicken and rice. Pour rice mixture into prepared pan. Top with 1/2 cup cheddar cheese.

Bake for 20-25 minutes, until cheese is melted and bubbly.

* I used one cup of regular rice and cooked it according to the package instructions instead of minute rice.