Cheesy Mexican Chicken and Rice Recipe

Introduction

This Cheesy Mexican Chicken and Rice is a comforting, all-in-one meal packed with bold flavors. It combines tender chicken, savory rice, and melty cheddar cheese, making it perfect for easy weeknight dinners that everyone will love.

Ingredients

• 2 cans cream of chicken soup (10.5 ounces each)
• 3 cups hot chicken broth
• 1 ounce taco seasoning (1 packet)
• 2 cups long grain rice
• 1½ pounds boneless skinless chicken breast, cut into chunks
• 2 cups shredded sharp cheddar cheese, divided
• 10 ounces salsa
• 1 cup frozen peppers and onions, thawed

Instructions

1. Step 1: Preheat your oven to 375˚F.
2. Step 2: In a bowl, whisk together the cream of chicken soup, hot chicken broth, and taco seasoning until smooth. Set this mixture aside.
3. Step 3: In a deep 9×13 inch casserole dish, spread the rice evenly over the bottom. Layer the cubed chicken, half of the shredded cheddar cheese, thawed peppers and onions, and salsa on top of the rice.
4. Step 4: Pour the chicken broth mixture evenly over the casserole layers.
5. Step 5: Bake the casserole on the middle rack for 50 minutes. Carefully remove it and stir the mixture gently. Sprinkle the remaining cheese on top, then return it to the oven for another 15 to 25 minutes until the rice is tender and the cheese is melted.
6. Step 6: Serve the casserole warm. Feel free to add your favorite toppings like sour cream, avocado, or fresh cilantro for extra flavor.

Tips & Variations

• Use brown rice instead of long grain white rice for a nuttier flavor and extra nutrition, but increase the initial baking time by about 20 minutes.
• Swap the chicken breast for diced cooked rotisserie chicken for a quicker version.
• Add a can of drained black beans or corn for extra texture and color.
• If you prefer spicier dishes, stir in a few dashes of hot sauce or chopped jalapeños before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions until hot or warm in a 350˚F oven covered with foil for about 15-20 minutes. Adding a splash of chicken broth can help keep the rice moist during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Absolutely! Monterey Jack, pepper jack, or a Mexican cheese blend work great and will add a different flavor profile to the dish.

Is it possible to make this recipe gluten-free?

Yes, as long as the cream of chicken soup, taco seasoning, and chicken broth are labeled gluten-free, this recipe works perfectly for a gluten-free diet.

Cheesy Mexican Chicken and Rice Recipe

Print Recipe

★★★★★

4.8 from 147 reviews

Cheesy Mexican Chicken and Rice is a flavorful and comforting one-dish meal that combines tender chunks of chicken with zesty salsa, creamy soup, and sharp cheddar cheese layered over long grain rice. Baked to perfection, this casserole offers a delicious and easy dinner option with rich Mexican-inspired flavors.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 cans cream of chicken soup (10.5 ounces each)
• 3 cups chicken broth (hot)
• 1 ounce taco seasoning (1 packet)
• 2 cups long grain rice

Protein and Vegetables

• 1½ pounds boneless skinless chicken breast (cut into chunks)
• 1 cup frozen peppers and onions (thawed)

Dairy and Toppings

• 2 cups shredded sharp cheddar cheese (divided)
• 10 ounces salsa

Instructions

1. Preheat Oven: Preheat your oven to 375˚F (190˚C) to prepare for baking the casserole.
2. Prepare Soup Mixture: Whisk together the two cans of cream of chicken soup, 3 cups of hot chicken broth, and 1 packet of taco seasoning until smooth. Set this mixture aside for later use.
3. Assemble the Casserole: In a deep 9×13 inch casserole dish, spread the 2 cups of long grain rice evenly over the bottom. Layer the cubed chicken breast chunks on top of the rice, then sprinkle half of the shredded cheddar cheese over the chicken. Next, add the thawed frozen peppers and onions followed by the 10 ounces of salsa.
4. Add Soup Mixture: Pour the prepared chicken broth and soup mixture evenly over the assembled ingredients in the casserole dish, ensuring the rice and chicken are covered.
5. Bake First Stage: Place the casserole on the middle rack of the preheated oven and bake for 50 minutes. This allows the rice to start cooking and the chicken to gently bake through.
6. Stir and Add Cheese: After 50 minutes, carefully remove the casserole from the oven and gently stir the mixture to evenly distribute ingredients. Sprinkle the remaining shredded cheddar cheese on top.
7. Bake Second Stage: Return the casserole to the oven and bake for an additional 15 to 25 minutes. The cheese should melt and the rice should be tender.
8. Serve: Once baked, serve the cheesy Mexican chicken and rice warm. Optionally, add your favorite toppings such as sour cream, chopped cilantro, or avocado slices to enhance the flavors.

Notes

• Use hot chicken broth to speed up the cooking process of the rice in the casserole.
• Thaw frozen peppers and onions before assembly for even cooking.
• You can substitute cream of chicken soup with cream of mushroom for a different flavor.
• Make sure the casserole dish is deep enough (at least 2 inches deep) to accommodate the liquid when baking.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: Mexican chicken casserole, cheesy chicken and rice, one dish dinner, baked chicken and rice, easy Mexican recipe, taco seasoning chicken, casserole with cheese, comfort food