Mexican Chicken & Rice Casserole

1
Melody U.

By
@ElfiePoo

While a 9x9 pan is plenty for the 3 of us with some left over, many times I'll do a 9x13 pan (double all the ingredients - cook time is the same) so I have leftovers to make the burritos to put in the freezer. My youngest son loves them because he has such odd work hours and sometimes isn't here for meals.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
30 Min
Cook:
1 Hr
Method:
Bake

Ingredients

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1/2 + 1/8 c
uncooked rice
1 1/2 c
water
12 oz
cooked chicken, diced
1 c
shredded monterey jack cheese
1 c
shredded cheddar cheese
1 can(s)
rotel with diced green chilies
1 small
onion, chopped
10 3/4 oz
can of cream of chicken & mushroom soup
1/2 tsp
salt
3/4 tsp
cumin

How to Make Mexican Chicken & Rice Casserole

Step-by-Step

  • 1Place 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.
  • 2Preheat oven to 350 deg F. Spray a 9x9 pan with cooking spray.
  • 3After grating cheese, toss the two together and then set aside.
  • 4When rice is done, pour into a large bowl. Sprinkle 2/3 of the cheese over the rice and stir in.
  • 5In 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.
  • 6Pour 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.
  • 7BURRITOS: 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.
  • 8NOTE: 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).

Printable Recipe Card

About Mexican Chicken & Rice Casserole

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: For Kids




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