Cheesy Mexican Chicken and Rice Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375˚F (190˚C) to prepare for baking the casserole.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
