Best Mexican Chicken And Rice Casserole Recipes

MEXICAN CHICKEN AND RICE CASSEROLE

Steps:

• preheat oven 350 degrees. cook rice according to package directions, sautee onions and bell pepper in oil for 10 minutes In large bowl combine black beans, 1 1/2 cup Cheese, Rotel, Chicken, Bell Pepper/Onion Mixture, and yellow rice. Spoon into 13x9 dish sprinkle the rest of cheese on top, bake covered for 30 minutes.

MEXICAN CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken breasts in the bottom of a casserole dish. Season with salt and pepper.
• Combine Mexican-style tomatoes, rice, celery soup, and chicken soup in a bowl. Pour mixture over the chicken breasts. Cover casserole with aluminum foil.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove aluminum foil. Add Mexican cheese blend and tortilla chips to casserole. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil until cheese is melted and bubbly, about 5 minutes.

MEXICAN CHICKEN AND RICE CASSEROLE

Steps:

• Set oven to 375 degrees.
• In a large pot or Dutch oven over medium-high heat, saute onion, bell pepper and garlic until softened.
• Add in beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to combine.
• Transfer the mixture to a greased 13 x 9-inch baking dish.
• In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake the bag to mix spices.
• Add in the chicken pieces and shake to coat.
• Place the chicken in a single layer on top of rice; press lightly into rice.
• Cover tightly with foil.
• Bake for 1 hour, or until the chicken if fork-tender, and the rice is tender and the liquid is absorbed.
• Remove foil, bake an additional 15 minutes to brown chicken.