Coronado Casserole Recipe

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Coronado Casserole Ingredients

1 cup chopped onion
14 oz canned chopped green chiles - drain, ed
1/2 tsp ground cumin
1/2 tsp oregano
15 oz tomato sauce
1/2 cup chicken broth
2 cup cooked chicken breast chunks
3 cup cooked rice
1 cup dairy sour cream
8 oz cheddar cheese, shredded - (divided, )
1 1/2 cup crushed corn chips

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Coronado Casserole

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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This is a recipe for Coronado Casserole from the recipe cookbook of Recipes-to-go (Meal)

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Coronado Casserole

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Coronado Casserole Directions

Combine onions, chiles, oregano, tomato sauce, and broth in
1-1/2-quart microproof baking dish. Cover and cook on HIGH (maximum
power) 10 minutes; stir after 5 minutes. Add chicken; stir. Set
aside. Combine rice and sour cream in shallow greased 2-1/2-quart
microproof baking dish. Sprinkle with 1 cup Cheddar cheese; pour
chicken mixture over cheese. Top with remaining 1 cup Cheddar cheese.
Cook uncovered on HIGH 5 minutes.

Each serving provides: * 499 calories * 23.9 g. protein * 28.8 g. fat
* 37.3 g. carbohydrate * 1012 mg. sodium * 82 mg. cholesterol

Source: MICROCOOKING WITH RICE Reprinted with permission from The USA
Rice Council Electronic format courtesy of Karen Mintzias

Serves: 6

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Coronado Casserole Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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