Chicken Guadalajara

Ingredients

• 2 cups uncooked Riceland long-grain white rice
• 4 cups chicken broth
• 1 Tbsp. olive oil
• 2 chicken breasts, cut into cubes
• 1 (10.5-ounce) can cream of chicken soup
• 1 (10.5-ounce) can cream of mushroom soup
• 1 (10-ounce) can Rotel
• Panchos cheese dip, about 3/4 of a 16-ounce container

Preparation

1. Cook rice according to package directions, substituting water for chicken broth.
2. In a skillet, heat olive oil over medium heat and brown chicken on all sides until cooked.
3. Preheat oven to 425 degrees.
4. In a large mixing bowl, add cooked rice, cooked chicken, soups, rotel and cheese dip until well combined.
5. Grease a 9x13 casserole dish and pour rice mixture in.
6. Cook 15-20 minutes until brown. Serve immediately.

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