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Spicy Chicken & Rice Kaboodle


2 c. cooked rice
1 lb. Ground Chicken (or any meat you may choose)
1/2 c. milk
1/2 c. warm water
1 c. shredded cheese (reserve 1/2 c. for topping)
1/2 tsp. chili powder
1/2 tsp. salt
1 Tbsp. Grated Parmesan
1 Tbsp. Black Pepper
1/4 tsp. red pepper flakes (more if you like the heat)
1 1/2 c. mixed vegetables (carrots, peas, green beans)


Preheat the oven to 325 degrees. Combine chili powder, salt, Parmesan and pepper, mix and set aside. Saute your meat on high heat until almost done. Lower the heat and pour the milk and water into the pan. Let simmer until bubbling; mix in dry seasonings and combine with the meat. When completely dissolved turn off the heat and let it set for about 3 to 5 minutes.

In the casserole dish:
Combine the cooked rice, 1/2 of the cheese, vegetables and chicken mixture in the dish and mix together. Add remaining cheese on top and bake for 20 minutes or until cheese is bubbling.



Nutritional Information Per Serving

no nutrition information available

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