| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Mexican |
Casseroles, Mexican, Laurie’s re |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Flour |
| 1/4 |
lb |
Velveeta; shredded |
| 1 |
|
Clove garlic; minced |
| 4 |
c |
Rice; cooked |
| 2 |
tb |
Vegetable oil |
| 4 |
c |
Chicken breast; cooked and diced |
| 1 |
tb |
Chili powder |
| 2 |
c |
Cheddar cheese; shredded |
| 1 |
c |
Milk |
| 1 |
c |
Chicken broth |
| 2/3 |
c |
Picante sauce |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Oregano leaves; crushed |
|
|
Sour cream |
|
|
Ripe olives; sliced |
INSTRUCTIONS
Cook flour and garlic in oil over low heat stirring constantly, until flour
is browned. Stir in chili powder. Gradually add milk, broth, picante sauce,
cumin and oregano. Cook over medium heat, stirring constantly, 5 minutes.
Add velveeta, stir until melted. Keep warm. Spoon 2 cups rice onto bottom
of lightly greased 9 X 13 inch baking dish, top with half the chicken.
Spoon 1 cup sauce mixture evenly over chicken. Top with 1/2 c. shredded
cheese. Top with remaining rice and chicken. Spoon remaining sauce evenly
over chicken. Cover with remaining shredded cheese. Bake at 350 for 20
minutes or until hot. Let stand 5 minutes before serving. Top with sour
cream and olives, as desired.
Recipe by: Kraft Foods Cookbook
Posted to MC-Recipe Digest V1 #858 by Laurie Campbell <lauriec@flash.net>
on Oct 21, 1997
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