Growing up my two favorite dishes were my Mom’s Chicken & Rice Casserole and King Ranch Chicken Enchiladas. Both of these dishes are fairly simple to assemble using ingredients most everyone keeps on hand. Although I will admit to making these dishes slightly more complicated over the past year by making my own Cream of Chicken, Mushroom, and Celery Condensed Soups…. But let’s be honest most people are not going to take the time to do that.

Recently my husband asked me if I would like to write a few recipes to be featured in our upcoming Fall Fundraiser catalog. He wanted me to come up with dishes that are familiar and show the versatility of some of the products we sell. One of the products he wanted me to focus on is a Cheesy Chicken Enchilada Soup mix.

My first thought for this was to use the Chicken Enchilada mix to make Tex-Mex rice. I got to thinking about all of the ingredients I used in my Tex-Mex rice. Onion, Tomato sauce, garlic, and Jalapeño… The problem with this is I needed these recipes to really shine and not be just a “side dish”. So I resolved to add chicken to the rice making it more of a main dish.

Before I knew it I was thinking about my Mom’s Chicken and Rice… But the soup mix was Chicken Enchilada and then I was thinking about Mom’s Chicken Enchiladas….  WHAT IF I combined the to dishes?!?!?!

Next thing I knew I had come up with Chicken Enchilada flavored Chicken and Rice, and this was the absolutely wonderful, mouthwateringly good, “Southwestern” result….

 

Southwestern Chicken and Rice Casserole

Ingredients:

1 Onion, diced

1 Jalapeño, minced

1 Red Bell Pepper, diced

1 Garlic Clove, minced

1 Cup Frozen Corn

2 Tablespoons Olive Oil

1 – 10oz can Tomatoes and Green Chiles

2 Cups Chicken Stock (or Water)

1 Packet Homemade Gourmet Chicken Enchilada Soup Mix

1¼ Cup of Rice

2 – 10oz. Cans Cream of Chicken**

1 – 10 oz. Can Cream of Mushroom**

4 Cups Shredded Chicken **

 

Directions:

Heat a large soup pot over medium heat with 2 Tablespoons Olive Oil. Sauté the Onion, Jalapeño, Red Bell Pepper, Garlic, and Corn for 5 minutes until tender.

Once the veggies are tender add the can of tomatoes and green chilies, chicken stock (or water) and the packet of Homemade Gourmet Chicken Enchilada Soup Mix stir to combine and bring to a boil. Once boiling, stir in the 1¼ Cups Rice cover and reduce heat to a simmer. Cook for 15-20 minutes according to the package instructions of the rice.

Pre-Heat the oven to 350 degrees.

When the rice is done fluff it with a fork. Then mix in the 2 cans cream of chicken, 1 can cream of mushroom, and the shredded chicken. Pour the mixture into a greased 9×13 baking dish. Bake at 350 for 30 – 45 minutes until golden brown and bubbly.

Serve with Austin Style Black Beans, Corn Tortillas, and a Green Salad.

**Click here for the recipe on how to make your own Cream of Chicken, Mushroom, and Celery Soups Condensed

** For quick assembly use a purchased rotisserie chicken from your local grocery store. Grilled or smoked chicken also makes a wonderful addition.