Insanely Delicious Southwestern Chicken and Rice Casserole

I borrowed this one from Chef Jason at Lunch at Uncle Jason’s and it did not disappoint! Savory and spicy - not hot, just rich with spice flavors. Then it’s topped off with a rich, creamy topping. All the ingredients come together perfectly to create the perfect flavor bomb that your family will love. Be sure to check out Lunch at Uncle Jason’s for lots of great recipes and remember to subscribe while you’re here on my channel. Happy cooking! #easy #casserole #chicken #mexican #familyfriendly #budgetfriendly #cheesy #weeknightdinners SOUTHWESTERN CHICKEN AND RICE CASSEROLE 2 (5.6 ounce) package of Spanish rice 1 package Taco Seasoning 1 24-ounce jar salsa (about 2 cups) 3 cups chicken stock 3 to 4 cups cooked chicken, shredded 3 cups Mexican style shredded cheese TOPPING 8 ounces softened cream cheese, cubed 5 ounces Queso Fresco cheese, crumbled 1 4-ounce can green chilies ¾ cup sour cream Preheat oven to 350 degrees. Spray a 9 x 13-inch baking dish lightly with cooking spray. In a large bowl (or you can mix directly in the baking dish) combine the rice, taco seasoning, salsa, stock, and shredded chicken. Pour into the prepared pan. Top evenly with the shredded cheese. Cover with foil and place in the preheated oven. Bake for 40 to 45 minutes. While casserole bakes, combine the cream cheese, chilis and Queso Fresco cheese in a microwave safe bowl. Melt in the microwave in 30 second intervals, stirring in between. Queso will not completely melt. Stir in the sour cream. When the casserole is done, spread the Queso mixture over the top. Garnish with chopped jalapeños or chopped green onions, if desired. Recipe courtesy of Lunch at Uncle Jason’s