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Paella Casserole

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  • 1 pk (6.8 oz.) Spanish rice mix
  • 1 cn (14-1/2 oz.) diced tomatoes in juice or stewed tomatoes; undrained
  • 2 c Diced cooked chicken or turkey
  • 1 c Frozen peas
  • 1 pk (6 oz.) frozen cooked shrimp; thawed, rinsed and drained (optional)
  • 2 c (8 oz.) Sargento 4 Cheese Country Casserole Recipe Blend; divided


Cook rice according to package directions using tomatoes. Remove from heat; stir in chicken, peas and shrimp. Spoon half of rice mixture into an 11 x 7-inch baking dish; sprinkle with 1 cup 4 Cheese Country Casserole Recipe Blend. Top with remaining rice mixture. Cover with foil; bake at 375øF 25 minutes or until heated through. Uncover; sprinkle with remaining 1 cup cheese. Let stand 5 minutes or until cheese is melted.
Posted to recipelu-digest by molony <> on Feb 23, 1998