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mexican chicken & rice casserole

★★★★★ 1
a recipe by
Melody U.
Jackson, MI

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.

★★★★★ 1
serves 6
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For mexican chicken & rice casserole

  • 1/2 + 1/8 c
    uncooked rice
  • 1 1/2 c
  • 12 oz
    cooked chicken, diced
  • 1 c
    shredded monterey jack cheese
  • 1 c
    shredded cheddar cheese
  • 1 can
    rotel with diced green chilies
  • 1 sm
    onion, chopped
  • 10 3/4 oz
    can of cream of chicken & mushroom soup
  • 1/2 tsp
  • 3/4 tsp

How To Make mexican chicken & rice casserole

  • 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).

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