Best Mexican Chicken 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.

CREAMY MEXICAN CHICKEN & RICE CASSEROLE

Steps:

• Prepare chicken and rice.
• Preheat oven to 350°F Mix together soups, tomatoes, and broth.
• In a large casserole dish, layer half of chicken, soup mixture, and cheese. Repeat.
• Top with crushed chips.
• Bake for 45 minutes or until bubbling; serve over rice.
• NOTE: The chips get pretty dark--if you are afraid they will burn cover the casserole.

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.

MEXICAN CHICKEN & RICE CASSEROLE

Steps:

• 1. Place rice and water in a saucepan and bring to a boil. Cover and turn to simmer for 20 minutes or until all water is absorbed.
• 2. Preheat oven to 350 deg F. Spray a 9x9 pan with cooking spray.
• 3. After grating cheese, toss the two together and then set aside.
• 4. When rice is done, pour into a large bowl. Sprinkle 2/3 of the cheese over the rice and stir in.
• 5. In separate bowl, whisk together the soup, Rotel, onion, salt and cumin. Add chicken to rice and pour the soup mix over top. Stir until combined well.
• 6. Pour rice mixture into the prepared 9x9 pan, sprinkle remaining cheese over top and cover with foil. Bake for 40 minutes. Remove foil and bake for another 20 minutes. I usually dab off the floating grease (from the cheese) with a paper towel before putting in for that final 20 minutes. Serve.
• 7. BURRITOS: Leftovers are great made into burritos. Take 1/2 scant cup and spread down the middle of a 10" tortilla. Sprinkle in 1/8 cup of drained and rinsed black beans. I usually draw a small furrow down the rice so the beans don't roll all over while rolling. Roll, folding in sides for typical burrito shape.
• 8. NOTE: I freeze the burritos in a single layer on a parchment covered cookie sheet. When completely solid, I tuck them into a ziploc freezer bag. To reheat: Wrap in a piece of paper towel and cook for 4-5 minutes on 50% power (your microwave may differ).

MEXICAN CHICKEN & RICE CASSEROLE

Steps:

• Preheat oven to 400*F Spread rice, salt and butter in a 9 x 13 casserole dish. Pour boiling water over and stir rice until butter is melted. Cover with foil and bake for 20 minutes. While rice is in oven, in a medium sized mixing bowl combine cream of chicken soup, sour cream, green chilies, taco seasoning, corn & optional ingredients. Mix well, set aside. Once rice comes out of oven, remove foil and set aside. Top rice with chicken or turkey. Pour sauce over rice and cover with foil again. Bake for 20 minutes. Remove from oven. Gently remove foil and serve immediately.