Sassy Sexy Shapely

One of the perks of ordering Chinese food is that there are always leftovers.  We can’t possibly eat everything that comes with the meal, so we end up having another Asian feast the next day.  Yay!

Even spreading it over two days, we’re still left with white rice that we never seem to eat.  I hate to throw it away, so into the freezer it goes, awaiting my next flash of gastronomic genius.  My first clever idea was to whip up a quick rice pudding for Mexican Girls’ Night.  This time, I decided to use it with some diced chicken packets from the South Beach Wrap kits I so adore.  Thus was born the latest culinary creation of the Sassy Chef.

Cheesy Chicken, Rice & Veggie Bake

Ingredients

• 6 cups cooked white rice
• 2 1/2 cups cooked diced chicken breast (approximately 2 breasts)
• 2 boxes Green Giant Immunity Boost veggies, cooked according to package instructions
• 1 23-ounce jar Tostitos Salsa Con Queso
• 1 24-ounce jar Tostitos Chunky Salsa
• 1/2 cup Pizza Blend Shredded Cheese

Directions

• Preheat oven to 350 degrees.
• Coat 13×9 baking pan with olive oil spray.
• Blend all ingredients except shredded cheese in bowl.
• Pour into prepared pan.
• Top with shredded cheese.
• Bake for 25-30 minutes or until cheese is browned and bubbly.

Makes 18 servings | Approximately 190 calories per serving 

Note:  This recipe makes a bit more than the baking pan can hold, about 3 1-cup servings worth.