The other night we had some family over for dinner. One of our sides was brown rice. Well I made way too much, and got after everyone for not eating enough of it. I hate for things to go to waste. Instead I like to think of a dish that I could use whatever left over it is from rice, beans, potatoes to hamburger. I came up with this quick and easy casserole you can throw together in the morning, toss in the fridge and cook when you get home in the evening for dinner. Or just a easy casserole to toss together an hour before dinner time.

I have other dishes that I use this concept of not wasting left overs from other meals. Like chili mac. I have a great recipe for that. I will have to share with you all in the near future. Meanwhile enjoy this fiesta dish.

3-4 small chicken breasts

2 T olive oil

salt & pepper

1 (14 oz) can of chicken broth

1 c. sour cream

1 (10 oz) can Rotel mild tomatoes & green chilies

1 (1 oz) pkg of taco seasoning

3 c. of cooked brown rice

1/2 medium green bell pepper, diced

1/2 diced onion

1 T garlic salt

1 c. shredded cheddar cheese

Preheat oven to 350 degrees. Put olive oil in pan to brown chicken on both sides. Salt & pepper the chicken while it is browning. In a large bowl mix rice, chicken broth, sour cream, rotel, onion, taco seasoning, green pepper and garlic salt. Spray a 9X13 pan with non-stick spray. Pour rice mixture into pan, and evenly spread it out. Place browned chicken breast on the top of rice. Sprinkle and cover with cheese. Sprinkle with a little bit of chili powder and bake for 1 hr.

Serve with a dollop of sour cream.