Best 8 Cheesy Chicken Spanish Rice Casserole Recipes

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Indulge in a culinary journey to the heart of Spain with our delectable Cheesy Chicken Spanish Rice Casserole. This savory dish combines the vibrant flavors of Spain with the convenience of a one-pan casserole. Succulent chicken, tender rice, and a medley of vegetables are enveloped in a creamy, cheesy sauce, creating a symphony of flavors that will tantalize your taste buds. Our recipe features step-by-step instructions to guide you in crafting this delightful casserole, ensuring a perfect balance of textures and flavors. Additionally, we offer variations of the recipe to suit your dietary preferences and culinary creativity. Whether you prefer a vegetarian version with roasted vegetables or a spicy twist with diced jalapeños, our Cheesy Chicken Spanish Rice Casserole is adaptable to your liking. Prepare to embark on a culinary adventure, bringing the vibrant flavors of Spain to your dinner table.

**Keywords:** Cheesy Chicken Spanish Rice Casserole, one-pan casserole, succulent chicken, tender rice, medley of vegetables, creamy cheese sauce, step-by-step instructions, variations, vegetarian, roasted vegetables, spicy, diced jalapeños, culinary adventure, Spanish flavors.

Check out the recipes below so you can choose the best recipe for yourself!

SALSA CHICKEN CASSEROLE



Salsa Chicken Casserole image

Tender chicken and rice in a zesty cheesy casserole.

Provided by Holly Nilsson

Categories     Casserole

Time 40m

Number Of Ingredients 12

1 tablespoon olive oil
½ cup diced onion
1 diced red or green bell pepper (I used half of each)
2 cloves garlic
1 tablespoon butter
2 ¼ cup water
1 Zatarain's® Spanish Rice
1 ½ cup salsa (divided (I used medium heat and the end result was a flavorful but mild dish, adjust heat to suit your preference!))
15 ounces black beans (rinsed and drained)
⅔ cup frozen corn
2 cups rotisserie chicken (shredded)
1 cup cheddar cheese (shredded)

Steps:

  • Preheat oven to 375°F and lightly grease an 11"x7" casserole dish with butter. Set aside.
  • Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes). Add garlic and butter and cook until fragrant and butter is melted.
  • Add water, ZATARAIN'S® Spanish Rice and ½ cup of salsa. Stir well and bring to a boil.
  • Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.
  • Add black beans, and corn and stir well. Transfer to prepared casserole dish and spread rice mixture in even layer into dish.
  • Evenly spread shredded chicken over the top of the rice mixture. Top evenly with remaining 1 cup salsa and cover with cheddar cheese.
  • Cover dish with foil and transfer to 375°F oven and bake for 10-15 minutes or until cheese is melted.
  • Serve, top with sour cream, cilantro, and corn chips, if desired.

Nutrition Facts : Calories 363 kcal, Carbohydrate 40 g, Protein 18 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 45 mg, Sodium 475 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

CHEESY CHICKEN SPANISH RICE CASSEROLE



Cheesy Chicken Spanish Rice Casserole image

This is my version of a friend's recipe. It's fabulous!

Provided by jackie shipman

Categories     Casseroles

Time 1h5m

Number Of Ingredients 11

1 lb shredded chicken (or more if you like yours meatier)
1 diced green pepper
1/2 c diced onion
3 c cooked white rice
1 can(s) can tomato sauce (8 oz)
1 can(s) diced tomatoes w/juice (16oz)
1 1/2 c diced/cubed velveeta
1 tsp chili powder
1 pinch salt to taste
1 pinch pepper to taste
1 c mexican blend shredded cheese

Steps:

  • 1. Cook Chicken and shred. (leftover Rotisserie Chicken works well for this dish too!)
  • 2. Saute chicken, green pepper, and onion in a skillet until onions are translucent.
  • 3. In an extra large bowl mix rice, tomatoes, tomato sauce, chili powder, velveeta, salt and pepper.
  • 4. Stir in chicken and veggies.
  • 5. Transfer to a large casserole dish.
  • 6. Sprinkle top with cheese shreds.
  • 7. Bake at 350 for 30 - 40 minutes........ until hot and bubbly.

CHEESY CHICKEN AND RICE CASSEROLE



Cheesy Chicken and Rice Casserole image

Just chicken, rice, creamy soup, Cheddar cheese and soft bread cubes, mixed together and baked. This is a quick and easy dish that even the kids like! Note: If you are in a big hurry, use cooked chicken and minute rice. Can be made ahead of time and refrigerated - just add the bread topping the night before cooking.

Provided by Lee

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 5

Number Of Ingredients 6

4 skinless, boneless chicken breast halves - cut into bite size pieces
salt and pepper to taste
2 cups cooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
3 slices soft white bread, cubed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
  • In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.
  • Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.

Nutrition Facts : Calories 463 calories, Carbohydrate 30.3 g, Cholesterol 107.1 mg, Fat 20.3 g, Fiber 0.6 g, Protein 37.3 g, SaturatedFat 11 g, Sodium 844.4 mg, Sugar 1.2 g

MEXICAN RICE CASSEROLE



Mexican Rice Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 14

2 tablespoons canola oil
3 cloves garlic, minced
1/2 to 1 whole large onion, chopped
4 cups long grain rice
Two 14.5-ounce cans whole tomatoes
One 10-ounce can diced tomatoes and green chiles, such as Rotel
1 teaspoon cumin (or more to taste)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
6 to 8 cups low-sodium chicken broth (more if needed)
1 1/2 cups grated Cheddar
Fresh cilantro, chopped, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
  • Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
  • Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

CHEESY CHICKEN ENCHILADA CASSEROLE WITH SPANISH RICE



Cheesy Chicken Enchilada Casserole with Spanish Rice image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 19

-- Spanish Rice --
1 cup water
2 Tbsp butter
1 cup frozen peas with carrots
2 Tbsp chili powder
1 Tbsp garlic powder
2 Tbsp minced onion
2 Tbsp chicken bouillon powder
2 cups Minute Rice
-- Casserole --
2 cans (5 oz. each) boneless chicken breast, set aside juice in sauce pan
1 can (10.5 oz.) Campbell's Cream of Chicken soup
1 large can enchilada sauce
1 package corn tortillas
1 pkg (8 oz.) Kraft Cheddar Cheese
1 cup of broken corn chips
Sour Cream (optional topping)
1 large tomato, chopped (optional)
Sliced black olives for garnish (optional)

Steps:

  • --Spanish Rice--
  • In a sauce pan (with lid) combine all ingredients (except rice) and bring to a boil. Add Minute Rice. Cover. Remove from heat. Stir once at 4 minutes and then recover and set aside after 6 minutes.
  • -- Casserole --
  • Preheat oven to 350 degrees F. Mix drained chicken and soup in bowl.
  • In a large casserole dish, layer the ingredients in the following manner:
  • Enchilada sauce (1/3 of large can)
  • Layer of corn tortillas (1/2 package)
  • Layer of chicken and soup mixture (use half of it)
  • Layer of Kraft Cheddar Cheese (4 oz.)
  • Enchilada sauce (1/3 of can)
  • Spanish Rice (see above)
  • Layer of corn tortillas (1/2 package)
  • Layer of chicken and soup mixture (use half of it)
  • Layer of Kraft Cheddar Cheese (4 oz.)
  • Top with last third of enchilada sauce
  • Top with broken Corn Chips
  • Bake for approximately 30 minutes or until cheese and sauce are bubbly in center. Add any toppings of sour cream, tomato, and black olives AFTER cooking.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SPANISH CHICKEN RICE CASSEROLE



Spanish Chicken Rice Casserole image

This came from one of my good cyber friends on babycenter. This is swesome and great for oamc, just double it. It works great with wraps.

Provided by zoe85

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

2 (6 7/8 ounce) packages Spanish rice and vermicelli mix (I used Rice-A-Roni Spanish rice)
1/4 cup butter, cubed
4 cups water
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chilies, undrained
3 cups cubed cooked chicken or 3 cups turkey
1 (11 ounce) can whole kernel corn, drained
1/2 cup sour cream
1 cup shredded Mexican blend cheese, divided

Steps:

  • In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of the rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Meanwhile, in a large bowl, combine the chicken, corn, sour cream and 1/2 cup cheese. Stir in rice mixture. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 for 20-25 minutes of until heated through. Yield: 8 servings.

Nutrition Facts : Calories 376.5, Fat 23.6, SaturatedFat 12.9, Cholesterol 104.4, Sodium 882, Carbohydrate 17.9, Fiber 2, Sugar 4.9, Protein 25.2

SPANISH RICE CASSEROLE



Spanish Rice Casserole image

This is easy and very tasty, it's good served hot or at room temperature for a side dish, or as a main meal. All ingredients can be adjusted to taste. Add in finely chopped jalapeno pepper or crushed chili peppper for some heat.

Provided by Kittencalrecipezazz

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb ground beef
1 onion, finely chopped
1 -2 tablespoon fresh minced garlic
1 small green bell pepper, chopped
1 (14 1/2 ounce) can tomatoes (drained)
1 cup water (or use juice from tomatoes with water to make 1 cup)
1/2-3/4 cup uncooked long-grain rice
1/2 cup chili sauce
salt and pepper
1 -2 teaspoon brown sugar
1 teaspoon cumin (or to taste)
2 -3 teaspoons Worcestershire sauce
1 1/2 cups shredded cheddar cheese (can use more)
3 tablespoons chopped fresh cilantro (optional and to taste)

Steps:

  • Set oven to 375 degrees.
  • Grease a 2-quart casserole dish.
  • In a large skillet, brown the ground beef over medium-high heat; drain the fat, and transfer beef to a large pot over medium low heat.
  • Stir in onion, garlic green pepper, tomatoes, water, rice, chili sauce, salt, pepper, brown sugar, cumin and Worcestershire sauce.
  • Let simmer for about 30 minutes, stirring occasionally, then transfer to a 2-quart casserole dish; press mixture down firmly.
  • Sprinkle with grated cheddar cheese.
  • Bake for 10-15 minutes, or until cheese is melted and bubbly.
  • Garnish with fresh cilantro if desired.

CHEESY SPANISH RICE



Cheesy Spanish Rice image

This hearty rice can accompany chicken or beef-or stand alone as a tasty meatless entree. "It's quick, easy and delicious," notes Ann Wagenecht of Prophetstown, Illinois.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 10

1/2 pound ground beef
1 large green pepper, diced
1/2 cup chopped onion
1 garlic clove, minced
2 cups cooked white rice
1 can (10-3/4 ounces) condensed tomato soup, undiluted
4 ounces process cheese (Velveeta), cubed
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Add the rice, soup, cheese, chili powder, salt and pepper. Cook until cheese is melted. Transfer to a 3-cup baking dish. cover and bake at 350° for 30-35 minutes.

Nutrition Facts :

Tips:

  • Use leftover rice: If you have leftover rice, this is a great way to use it up. Simply cook the chicken and vegetables according to the recipe, then stir in the rice and cheese. You can also use pre-cooked rice, which will save you even more time.
  • Add your favorite vegetables: Feel free to add other vegetables to this casserole, such as diced bell peppers, corn, or black beans. You can also use a frozen vegetable mix.
  • Make it spicy: If you like spicy food, add a pinch of cayenne pepper or red pepper flakes to the casserole. You can also top it with shredded pepper Jack cheese or sliced jalapeños.
  • Serve with your favorite toppings: This casserole is delicious on its own, but you can also serve it with your favorite toppings, such as sour cream, guacamole, or salsa.

Conclusion:

This cheesy chicken Spanish rice casserole is a quick and easy meal that the whole family will love. It's also a great way to use up leftover rice and vegetables. With its creamy, cheesy sauce and flavorful chicken and vegetables, this casserole is sure to be a hit. So next time you're looking for a quick and easy weeknight meal, give this recipe a try. You won't be disappointed!

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