AMATEUR KITCHEN

Cheesy Chicken Casserole - VELVEETA Treasure Chest Challenge


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This casserole was inspired by the signature ingredient, Velveeta cheese. To carry on the Mid-West traditions of comfort food this Cheesy Chicken Casserole dish won’t disappoint. 

Serves: 6
Prep: 15 minutes
Cook: 50 minutes

Ingredients: 

  • 12 oz VELVEETA Cheese, cubed
  • 2 Tbsp Olive Oil
  • 1 small Onion, chopped
  • 2 Garlic Cloves, minced
  • 1 Green Pepper, seeded and chopped
  • 1 Red Pepper, seeded and chopped
  • 1 cup Rice
  • 2 cups Water
  • 1 lb Chicken Tenderloins
  • 1 tsp Cumin
  • 2 Tbsp Jalapeños
  • 3/4 cup Mexicorn
  • 1/3 cup Milk
  • 1 Roma Tomato, seeded and chopped (garnish) 
  • 3 Tbsp Cilantro (garnish)


Directions:
Preheat oven to 350˚.


Season chicken tenderloins with salt, pepper and cumin, then set aside.

In a small sauce pan par (partially) cook the rice according to package instructions. (We par cooked our rice 3/4 of the recommended fully cooked time on the package.)

While the rice is cooking start on the cheese sauce. In a large skillet over medium high heat add in the olive oil along with the onions and sauté for 5 minutes. Followed by the red and green peppers, sauté for an additional 5 minutes. Lower the heat to medium and add in the garlic, allow for garlic to become fragrant which will take about 2 minutes. 

Lower heat again to low and place the cubed Velveeta cheese into the pan along with the milk. Slowly melt the cheese while continuously stirring, it will take about 5 minutes. 

Stir together the rice and the access water with the Velveeta cheese and veggie mixture. Add the rice and cheese sauce to a un-greased casserole dish and place the seasoned chicken tenderloins on top of the sauce. 

Bake in the oven for 25-35 minutes, or until chicken and rice are fully cooked. Allow for casserole to cool for 10 minutes then garnish with some fresh tomatoes and cilantro. Serve and Enjoy!