And here is Round III of the gigantic pot of chili. And as a BONUS, remember those Chipotle Cracker Bites we made the other night? They're all crunched up as the topping for this casserole. And it was an excellent use of them.
If you still have leftover chili from the original recipe, I promise you can have this casserole on the table in about 40 minutes. Here's what you'll need for this casserole.
1 10 oz. bag of yellow rice, cooked according to package directions
About 3 - 4 cups of the chili, heated through
2 small cans of diced chilies
1 1/2 cups of shredded colby and cheddar cheese mix
1 cup of crushed chipotle crackers
2 T. butter, melted
Preheat oven to 375 degrees. Grease a 9 x 13 baking dish. Spread the rice evenly in the bottom of the dish.
Next add the chili.
Now the diced chilies:
And the cheese
Put the crackers in a ziplock bag and crush them up:
And put them on top of the cheese layer and spoon the butter over the cracker crumbs.
In about 12-14 minutes later, remove from oven. Isn't that pretty?
No comments:
Post a Comment