Coronado Casserole
Yield
6 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| 4 | ounces |
green chili peppers, canned
chopped, drained, 1 can |
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
oregano
|
|
| 15 | ounces |
tomato sauce
1 can |
|
| ½ | cup |
chicken broth
|
|
| 2 | cups |
chicken breasts
cooked, cut into chunks |
|
| 3 | cups |
rice
cooked |
|
| 1 | cup |
sour cream
dairy |
|
| 2 | cups |
cheddar cheese
divided |
*
|
| 1 ½ | cups |
corn chips
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 115.6 | ml/g |
green chili peppers, canned
chopped, drained, 1 can |
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
oregano
|
|
| 433.5 | ml/g |
tomato sauce
1 can |
|
| 118 | ml |
chicken broth
|
|
| 473 | ml |
chicken breasts
cooked, cut into chunks |
|
| 7.1E+2 | ml |
rice
cooked |
|
| 237 | ml |
sour cream
dairy |
|
| 473 | ml |
cheddar cheese
divided |
*
|
| 355 | ml |
corn chips
crushed |
*
|
Directions
Preheat oven to 350℉ (180℃) degree.
Add ¾ cup onion, chiles, cumin, oregano, tomato sauce and broth in 2-quart saucepan.
Cook over low heat about 10 minutes, stirring often, stir in chickens.
Mix rice and sour cream well, spoon into shallow 2½ quart casserole.
Sprinkle with 1 cup cheese, pour sauce over all.
Top with remaining 1 cup cheese and remaining ¼ cup onion.
sprinkle with corn chips.
Bake for 25 minutes until it's cooked through.
Cool for a few minutes and serve warm.
