MEXICAN CHICKEN AND RICE CASSEROLE
Make and share this Mexican Chicken and Rice Casserole recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 384.8, Fat 6.7, SaturatedFat 1, Sodium 469.4, Carbohydrate 71.5, Fiber 10.2, Sugar 4.5, Protein 14.8
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