Spicy Tex Mex Rice And Chicken Casserole

Cassie *


This casserole is my alternative to a noodle casserole, as my better half is not a big noodle fan. I also get to use my homemade HOT SALSA..this is scrumptious!

★★★★★ 5 votes
30 Min
45 Min


1 1/3 c
uncooked rice, i use uncle bens
2 2/3 c
boneless, skinless chicken breasts
1 can(s)
10 3/4 oz cream of chicken soup
1 can(s)
10 3/4 oz cream of mushroom soup, i also use golden mushroom
2 c
shredded cheddar cheese
2 c
monterey jack , shredded, or you can use a tex mex blend
1/2 c
sour cream
1 1/2 c
salsa, use any heat you want, i use my homemade hot salsa
onion, chopped
1 Tbsp
tony chachere's creole seasoning ( optional)


1Gather your ingredients
2Place the rice in the water and bring to a boil. Reduce heat, cover and simmer 20 minutes.
3Cook the chicken breast is saucepan; covering them with water. Bring to boil and cook for 20 minutes; or till done.
4When chicken is done; remove from water, when cool enough, shred and add the seasoning, this is not a must, I like the added spice.
5Preheat oven to 350 degree.

Spray a 9 x 13 baking dish with cooking spray.
6In a medium bowl; combine the cheeses
7In a medium bowl; mix together soup, sour cream, onion, and salsa.
8Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish.

Repeat layers, ending with cheese.
9Bake in preheated oven for about 40 to 45 minutes, or until bubbly.
10Let rest 20 to 30 minutes before serving, to let set up.

I serve this with a dollop of sour cream and hot pepper flakes atop for more added heat; and garlic bread. Or perhaps a salad..This is a very versatile and tasty casserole!

This freezes well also. I put it on a paper plate and vacuum sealed it.

About this Recipe

Main Ingredient: Chicken
Regional Style: Southwestern
Hashtags: #rice, #Casserole, #spicy