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.