2-3 tablespoons oil
3 large boneless, skinless chicken breasts, cut in half lengthwise
1 packet Old El Paso Taco Seasoning (I prefer the Low Sodium packet)
1 jar (15-oz) Tostito's salsa con queso
3/4 cup half and half
1 can (4.5-oz) chopped green chiles
1 red or orange bell pepper, seeded and chopped
3 cups cooked white rice
1 cup shredded Mexican blend cheese
Chopped Tomatoes and Cilantro to garnish, if desired
Heat the oven to 350^F and spray a 9x13" pan with cooking spray.
In a 12-inch skillet, heat the oil over medium-high heat. Sprinkle chicken with taco seasoning mix. (I used the whole packet and my chicken was heavily coated, which made me worry a bit.) Cook the chicken in the hot oil, turning once for 6-8 minutes or until golden brown on both sides. Don't worry if it's not completely cooked...it will finish in the oven.
In a large bowl, combine the salsa con queso, half and half, green chiles and bell pepper. Reserve 1/4 of the sauce mixture. Stir the cooked rice into the remaining mixture in the large bowl.
Place the rice into the sprayed 9x13" pan and top with the chicken. Top with the reserved sauce and then sprinkle the Mexican blend cheese over everything. Cover the pan with foil and bake for 20 minutes.
Remove the foil from the pan and bake it another 10-15 minutes or until the sauce bubbles and the chicken is cooked through.
Cool 10 minutes before serving. Garnish with chopped fresh tomatoes and cilantro if desired.
MY NOTES: This was excellent! I used a package of chicken tenderloins instead of the breasts that you have to cut. I served it with a dollop of sour cream and some Salsa and Whole Kernel Corn (because I was too lazy to make the Salad I'd intended to serve). I'll definitely make this one again.
Found on Pinterest and linked to http://www.bettycrocker.com/recipes/smothered-chicken-queso-casserole/401bbca6-bb23-42b4-96e4-133e485c765b?utm_medium=social&utm_source=pinterest&utm_campaign=04_2016_standard&crlt.pid=camp.nq9Rkc7QxYQu
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