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Cheez Whiz Con Queso Chicken Casserole

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 40 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 1 cup rice (cooked according to directions)
  • 3 cups chicken (cut-up pieces - cooked)
  • 1/2 stick butter or margarine
  • 1 medium onion, chopped
  • 1 can tomatoes and green chilies (chipotle recommended)
  • 1 1/2 cups chicken broth or 1 can
  • 1 can cream of chicken soup
  • 1 small can yellow corn or 3 ears cooked and shucked
  • 1 jar Kraft Cheez Whiz - Chili Con Queso flavor
  • 1 Tbsp. cumin
  • 1 tsp. cayenne pepper
  • 1 bag white or wheat tortillas
  • 12 slices Kraft Velveeta Cheese
make it
Start with cooking rice. Cook chicken or use leftovers. Preheat oven to 350°F.

For Sauce Mixture - Saute chopped onion in large skillet and then add diced tomatoes & chilies, chicken broth and soup, cooked chicken pieces, rice, corn and Kraft Cheez Whiz Chili Con Queso. Shake cumin and cayenne in, and then stir until well blended over medium heat.

Tear tortillas into small pieces (the size of your palm) and layer over bottom of greased 9 x 13 baking pan. Pour half the Sauce Mixture over the tortilla layer, then another layer of tortillas with Sauce Mixture again. Slice Kraft Velveeta Cheese and layer on top (does not need to touch or overlap).

Place in middle of oven uncovered for 30 minutes or until bubbly.
When tearing tortillas, just overlap pieces enough so there are no gaps. Turn pieces to match even to sides of pan.

May use a spray for greasing pan.

This is recipe is good use of leftovers. I used leftover ears of corn and chicken fingers from the previous night's dinner.
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