Thursday, May 13, 2010

Cooking Thursday – Southwest Casserole



Cooking Thursday is hosted by Sandra at Diary of a SAHM!  Stop by and visit for some yummy recipes!


I think a lot of people have different versions of this in their recipe books, but I thought I would share mine!



2 bags of Knorr Spanish Rice

1 lb boneless, skinless chicken cut into bite-sized pieces

1-2 cups cheddar cheese


1 can black olives

1 cup crushed tortilla chips

1 can diced tomato w/ garlic and onion

1 can Mexicorn


1/2 can black beans

1 taco seasoning packet

Pam or EVOO

In a nonstick skillet, cook chicken w/ Pam or EVOO and add taco seasoning w/ 1/4 cup water.  Cover and keep on low heat.  You may shred chicken if you like it this way.

Cook rice according to directions.

Pre-heat oven to 350.

I use my Rachael Ray lasagna pan for this – but any large oven-safe pain will do.


Combine chicken, cooked rice, Mexicorn, diced olives, rinsed black beans,  and tomatoes w/ garlic and onions into large pan.  Place in oven for 20 minutes.

Add 1 cup crushed tortilla chips (we used Fritos) and top with 1-2 cups cheddar (we like a lot of cheese) and place back in oven until cheese is melted.

Note – this is NOT healthy!  lol  But it’s super good and my whole family loves it. 

I hope you all have a wonderful week!




  1. Wow that sounds really good. Thank you Sherry, I'm saving the recipe :)

  2. I don't think it's too unhealthy. Without the fritos it would be really healthy, I think. I know, fritos rock though! I would make this and then bake some homemade chips from whole wheat tortillas (they are on my blog and awesome), then you could dip the chips in with it. Either way, it sounds great!