1 lb. cooked white rice (Convenient: 2 pks of the 90-second microwave Organic rice)
1 – 1.5 lbs. chicken breast (poached, or baked), diced (You could sub Rotisserie)
1 can (~15 oz.) condensed golden mushroom soup
½ cup each frozen corn and frozen peas (thawed)
2 cups shredded cheddar cheese (plus another 1/4 cup for topping)
2-3 Tablespoons taco seasoning (pref – Susie’s)
Kosher Salt to taste
Topping (You will have extra):
2 sleeves of Ritz Crackers
1 stick butter
1/4 cup shredded cheddar cheese
- Empty crackers into Ziplock, seal, and crush to a relatively fine crumb. OR, pulse in a food processor. Melt butter over the stove, then pour in cracker crumbs and stir to combine.
- Spread cracker mixture evenly over casserole, sprinkle with shredded cheese.
- Place casserole on middle rack of oven and cook for 15-20 minutes (everything is already cooked, so this is really just to heat through). Make sure to watch the top, it can burn really fast – after about 5 minutes (after cheese has melted and top is starting to brown), slip tin foil loosely over the top to prevent further browning.
Susie’s Taco Seasoning Mix (click here).