Cheesy Chicken Spanish Rice Casserole

jackie shipman


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


★★★★★ 2 votes

30 Min
35 Min


  • 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

How to Make Cheesy Chicken Spanish Rice Casserole


  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.

Printable Recipe Card

About Cheesy Chicken Spanish Rice Casserole

Course/Dish: Chicken Casseroles
Regional Style: Mexican

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