Southwest Chicken and Rice Bake

Southwest Chicken And Rice Bake

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Glenda Whisenhunt


This came out in the local Food Store weekly ads. I haven't tried it yet, but it sounds delicious.


★★★★★ 1 vote

10 Min
20 Min


  • ·
    non-stick cooking spray
  • 1
    chicken, baked, deboned and chopped
  • 1 1/2 c
    white rice, uncooked
  • 1 jar(s)
    mild picante sauce (16 oz)
  • 1 can(s)
    mexican style corn (11 oz)
  • 2 can(s)
    enchilada sauce (10 oz each)
  • 1 can(s)
    black beans (15 oz), drained and rinsed
  • 1 pkg
    mexican style shredded cheese (8 oz)
  • ·
    sour cream (optional)
  • ·
    tortilla strips (optional)

How to Make Southwest Chicken and Rice Bake


  1. Preheat oven to 400 degrees
  2. Spray a 13x9 inch baking dish with cooking spray
  3. Combine all but the cheese
  4. Spread mixture evenly into the baking dish and top with remaining cheese
  5. Bake for 20 minutes until heated through and cheese is melted and bubbly
  6. Serve topped with sour cream and tortilla strips, if desired
  7. Refrigerate any leftovers

Printable Recipe Card

About Southwest Chicken and Rice Bake

Course/Dish: Chicken
Regional Style: Mexican

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