So what happens when a busy Mom gets home from church with her family and has no idea what to cook for lunch? Its called you look through the refrigerator and make up a recipe out of what you have! And this…..was the making of Chicken and Rice Soup Casserole!
So I started with a bowl of cooked, de-boned chicken, a bowl of leftover cheese dip, opened can of tomato sauce, can of beans (any kind would work, black beans would have added some color, but I didn’t have any), and white rice. I ended up also adding shredded cheese and tortilla chips!
First, I cooked 1 cup of long grain rice. While this cooked, I cubed my chicken and heated it in a skillet with the cheese dip and tomato sauce. After it came to a boil I added in the beans and seasoned with salt and pepper. (If you like spice I suggest adding some cayenne pepper.)
After the rice was finished cooking, I greased a 9×13 pan with cooking spray and added my skillet mix and rice together. I then shredded some cheddar cheese on the top (just a leftover hunk).
I started to put this in the oven (set on 350), but then decided it just didn’t look finished, so I pulled it back out and added crushed tortilla chips to the top. I baked this for 25-30 min. on 350.
I pulled it out as the edges browned.
Then it was time to dig in! We decided it tasted similar to my chicken and rice soup, thus the name! We will definitely have this again! Enjoy!
Chicken and Rice Soup Casserole
1 cup long grain rice (uncooked)
1-2 cups cubed or shredded chicken
1 can (8 0z.) tomato sauce
1 – 1 1/2 cup leftover cheese dip
1 can of beans of choice
1/2-1 cup shredded cheese
Salt, Pepper, Cayenne