Easy Mexican Chicken and Rice Casserole
Try this Easy Mexican Chicken and Rice Casserole recipe, or contribute your own.
Try this Easy Mexican Chicken and Rice Casserole recipe, or contribute your own.
- 3 green onions thinly sliced
- 1 1/2 cups rice uncooked
- 1 16 oz can refried beans
- 3 cups chicken stock or broth
- 3 cups cubed or shredded chicken (i used a rotisserie chi
- 1 10 oz can enchilada sauce
- 1 10.75 oz cream of chicken soup
- 1 4 oz can chopped green chiles
- 1 can black beans rinsed and drained thoroughly
- 8 oz cream cheese cut into small cubes
- 12 oz shredded cheese divided (i used a mexican blend)
- Carbohydrate 43.4363164291462 g
- Cholesterol 65.20390313 mg
- Fat 20.912828064204 g
- Fiber 4.99815686877349 g
- Protein 16.0707921778883 g
- Saturated Fat 11.9172250294584 g
- Serving Size 1 1 serving (236g)
- Sodium 737.877523303109 mg
- Sugar 38.4381595603727 g
- Trans Fat 2.29889444506969 g
- Calories 425 calories
Step-by-step
- Prepare rice according to package instructions, replacing the water with the chicken stock.
- Preheat oven to 350F.
- Spray a 9 x 13 inch baking dish with cooking spray and spread the refried beans on the bottom of the dish.
- Combine rice, chicken, enchilada sauce, cream of chicken soup, green chiles, black beans, cream cheese, green onions and 8 oz of the shredded cheese in a large bowl.
- Spread on top of the refried beans.
- Cover with foil and bake for 35 minutes.
- Remove the foil and sprinkle on the remaining cheese.
- Return the casserole to the oven and continue baking until the cheese is completely melted, about another 7-10 minutes.
- Serve immediately.
My Go-To Weeknight Dinner: Easy Mexican Chicken and Rice Casserole
As a busy working mom, finding time to cook a delicious and satisfying meal can often feel like a Herculean task. Between work meetings, school pick-ups, and the general chaos of family life, a simple yet flavorful recipe is my saving grace. That's where this Easy Mexican Chicken and Rice Casserole comes in. It's a lifesaver – a quick, easy, and incredibly satisfying dish that the whole family loves. The best part? It’s incredibly versatile; you can easily adjust the ingredients to suit your preferences and what you have on hand. I often use leftover rotisserie chicken to save even more time, and sometimes I sneak in extra veggies like corn or diced bell peppers for added nutrition. It’s become my go-to weeknight dinner, and I'm excited to share it with you.
The beauty of this casserole lies in its simplicity. There's no complicated chopping or intricate techniques involved. Just a handful of readily available ingredients, a bit of mixing, and a short stint in the oven, and you have a warm, comforting meal ready to serve. The flavors are rich and satisfying: the creamy texture of the cream of chicken soup blends beautifully with the spicy kick of the enchilada sauce, the savory chicken, and the hearty rice. The melted cheese adds a delightful gooeyness, tying all the elements together in perfect harmony. My kids especially love the melty cheese and the fun, fiesta-like colors of this dish, making dinner time a much more enjoyable experience for all of us. I serve it with a side of simple green salad for a well-rounded and healthy meal, or sometimes just some crusty bread for dipping in all that delicious cheesy goodness.
Beyond its convenience and flavor, this casserole is also great for meal prepping. I often double the recipe and freeze half for a future weeknight dinner. It reheats beautifully, making it perfect for those extra busy evenings when time is truly of the essence. It’s truly a recipe that I can rely on, knowing that even on the most hectic of days, I can put a wholesome, delicious, and family-approved meal on the table without breaking a sweat. So next time you're short on time but crave a comforting, flavorful meal, give this Easy Mexican Chicken and Rice Casserole a try. I'm confident it will quickly become a regular in your dinner rotation, too.
Tips and Variations:
- Spice it up: Add a pinch of chili powder or cayenne pepper to the casserole for an extra kick.
- Veggie boost: Incorporate diced bell peppers, corn, or black olives for added flavor and nutrients.
- Different cheese: Experiment with different types of cheese, such as Monterey Jack, cheddar, or pepper jack.
- Make it ahead: Assemble the casserole ahead of time and store it in the refrigerator until ready to bake.
- Leftovers: This casserole tastes just as good (if not better!) the next day, making it perfect for lunch or dinner.
This Easy Mexican Chicken and Rice Casserole is more than just a recipe; it's a testament to the power of simple, wholesome ingredients combined with a little bit of love. It’s a comfort food that brings my family together and makes even the busiest weeknights feel a little more manageable. Try it out and let me know what you think!
