Texican Chicken with Chile-Cream Rice Casserole 5.16.09

Texican Chicken with Chile Cream Rice Casserole

CHICKEN:
½ cup mayonnaise
½ envelope Ranch dressing mix
¼ cup buttermilk
1 tsp chili powder
½ tsp cumin
4 to 6 boneless, skinless chicken breasts
1 ½ cups tortilla crumbs

CHILE-CREAM RICE CASSEROLE:
1 (4-oz) can chopped green chiles
2 cups long grain rice
4 cups water
1 tbsp instant chicken bouillon
1 can cream of chicken soup
1 can Petite Diced tomatoes with Jalapenos
1 tsp cumin
1 tsp chili powder
1 (11-oz) can Mexicorn
1 cup sour cream


Preheat oven to 350^. Spray a 9x13” pan generously with Pam. Combine mayonnaise, Ranch dressing mix, buttermilk, chili powder and cumin until smooth in a shallow bowl. Roll each chicken breast in the Ranch dressing mixture and then coat with tortilla crumbs. Place in the prepared pan and bake for 30 to 45 minutes or until golden brown and cooked through.

Combine all the first 4 rice ingredients in your Rice Cooker and cook until rice is done. Stir in remaining ingredients and turn into a lightly greased casserole. Bake about ½ hour. Serve with chicken and a salad.