Best 3 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.

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).