Nacho Chicken & Rice

I had something unusual happen this week. There was nacho dip leftover from the Super Bowl. I’ve never had that happen before. Then again, I usually have anywhere from 10-40 people at my house for the Super Bowl and this year there was only 3 of us. What  did I do with the leftover dip? I made Nacho Chicken & Rice. I’m giving the recipe as I will make it in the future without  leftover nacho dip on hand.


2 small chicken breasts, cooked & shredded or chopped

2 – 5 oz packages of yellow rice

1 jalapeño, finely chopped

2 cloves of garlic, minced

1 can black beans, rinsed & drained

1 small can enchilada sauce

1 small can Rotel tomatoes

1 can nacho cheese soup

3/4 lb Velveeta

onion powder, to taste

chili powder, to taste

Cook rice according to package directions, adding in jalapeño & garlic.

Melt cheese, tomatoes, & soup together.

Combine all ingredients & pour into casserole dish. Bake at 350 for 30 minutes.


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