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 48.6645664291462 g
- Cholesterol 65.20390313 mg
- Fat 20.931203064204 g
- Fiber 5.52315694029907 g
- Protein 16.3606671778883 g
- Saturated Fat 11.9410750294584 g
- Serving Size 1 1 serving (285g)
- Sodium 735.777523303109 mg
- Sugar 43.1414094888471 g
- Trans Fat 2.30275694506969 g
- Calories 447 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.
Easy Mexican Chicken and Rice Casserole: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like an impossible task. Between school pick-ups, soccer practice, and endless to-do lists, the last thing I want is to spend hours in the kitchen. That's why I'm always on the lookout for quick, easy, and flavorful recipes that the whole family will enjoy. This Easy Mexican Chicken and Rice Casserole is my absolute go-to for those hectic weeknights. It's incredibly simple to make, requires minimal prep time, and always delivers a satisfying and comforting meal.
The beauty of this casserole lies in its versatility. I often use leftover rotisserie chicken to save even more time, but you can easily cook some chicken breasts yourself. Feel free to experiment with different types of cheese – a Monterey Jack or a pepper jack would also be delicious. And if you're looking to add some extra veggies, throw in some diced bell peppers or corn. The possibilities are endless! The creamy, cheesy sauce combined with the tender chicken and fluffy rice is a crowd-pleaser, guaranteed to leave everyone happy and full. It's also a fantastic make-ahead dish – prepare it in the morning and pop it in the oven when you get home. This means less stress and more time to spend with my family, which is what truly matters.
Beyond the weeknight dinner rush: This casserole is perfect for potlucks, game day gatherings, or even a casual weekend lunch. It travels well, reheats beautifully, and always gets rave reviews. I’ve even been known to double the recipe and freeze half for another busy weeknight. It’s the kind of recipe that becomes a staple in your culinary repertoire, a comforting friend in the chaos of everyday life. So, if you're looking for a simple, delicious, and incredibly versatile recipe to add to your dinner rotation, look no further. This Easy Mexican Chicken and Rice Casserole is a true lifesaver!
This recipe is more than just a meal; it's a testament to the power of simple ingredients combined in a way that creates something truly special. It’s a hug in a bowl, a taste of comfort and ease on even the busiest of days. And that, to me, is the essence of good home cooking.
Tips and Tricks for Success:
- Use leftover chicken: Rotisserie chicken is a great time-saver.
- Spice it up: Add a pinch of chili powder or cayenne pepper for extra heat.
- Make it your own: Experiment with different cheeses and vegetables.
- Prepare ahead: Assemble the casserole in the morning and bake later.
- Freeze for later: Double the recipe and freeze half for a quick weeknight meal.
I hope you enjoy this recipe as much as I do. It's become a weekly staple in my home, a reliable source of deliciousness and ease. Happy cooking!
