Mexican Chicken Rice Bake Recipes

MEXICAN CHICKEN AND RICE

Mexican Chicken and Rice image

On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.-Cindy Gage, Blair, Nebraska

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup chicken broth
1 cup salsa
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon chili powder, optional
1/4 teaspoon pepper
1-1/2 cups uncooked instant rice
1/2 to 1 cup shredded cheddar cheese

Steps:

In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

Nutrition Facts : Calories 381 calories, Fat 11g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 782mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.

MEXICAN CHICKEN RICE BAKE

Mexican Chicken Rice Bake image

This casserole is a good way to use up leftover cooked rice, chicken, cheeses, etc. My mother served this when I was a child...I don't know where she got the recipe but it's really yummy and I make it often.

Provided by Hey Jude

Categories Poultry

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup cottage cheese
1 (3 ounce) package cream cheese (room temp.)
1/2 cup sour cream
1 can cream of chicken soup
1 teaspoon salt
1/8 teaspoon garlic powder
1 (4 ounce) can diced green chilies
3 cups cooked chicken, in large pieces
1 cup grated monterey jack cheese
3 cups cooked rice
2 tomatoes, coarsely chopped
3/4 cup coarsely crushed tortilla chips

Steps:

Blend cottage cheese, cream cheese and sour cream until smooth.
Add mixture to remaining ingredients except corn chips.
Pour mixture into a shallow 2 qt.
baking dish.
Sprinkle with tortilla chips.
Bake at 350° for 25-30 minutes or till heated throughout.

Nutrition Facts : Calories 540.1, Fat 28.1, SaturatedFat 15.9, Cholesterol 71.2, Sodium 1421.8, Carbohydrate 53.2, Fiber 1.6, Sugar 3.8, Protein 19

MEXICAN CHICKEN AND RICE CASSEROLE

Mexican Chicken and Rice Casserole image

Make and share this Mexican Chicken and Rice Casserole recipe from Food.com.

Provided by Lulabelle30

Categories Rice

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (8 ounce) package yellow rice mix
1 (15 ounce) can black beans
1 (15 ounce) can rotel
1 cup green pepper
1 cup diced onion
2 cups low-fat monterey jack cheese (divided)
2 cups cooked chicken (cubed)
1 tablespoon olive oil

Steps:

preheat oven 350 degrees. cook rice according to package directions, sautee onions and bell pepper in oil for 10 minutes In large bowl combine black beans, 1 1/2 cup Cheese, Rotel, Chicken, Bell Pepper/Onion Mixture, and yellow rice. Spoon into 13x9 dish sprinkle the rest of cheese on top, bake covered for 30 minutes.

MEXICAN CHICKEN AND RICE CASSEROLE

Mexican Chicken and Rice Casserole image

Make and share this Mexican Chicken and Rice Casserole recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Chicken

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 -3 tablespoons oil
1 large onion, chopped
1 small green bell pepper, chopped
2 -3 minced fresh garlic cloves
1 (15 ounce) can red kidney beans, drained
1 (14 1/4 ounce) can whole tomatoes, undrained and roughly chopped
1 (14 1/2 ounce) can chicken broth
1 (4 ounce) can diced mild green chilies, undrained
2 cups frozen corn kernels
3/4 cup uncooked long grain white rice
1 teaspoon chili powder
salt and pepper
1/4 cup flour
1 teaspoon garlic salt
2 teaspoons paprika
8 -9 chicken pieces (skin removed if desired)

Steps:

Set oven to 375 degrees.
In a large pot or Dutch oven over medium-high heat, saute onion, bell pepper and garlic until softened.
Add in beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to combine.
Transfer the mixture to a greased 13 x 9-inch baking dish.
In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake the bag to mix spices.
Add in the chicken pieces and shake to coat.
Place the chicken in a single layer on top of rice; press lightly into rice.
Cover tightly with foil.
Bake for 1 hour, or until the chicken if fork-tender, and the rice is tender and the liquid is absorbed.
Remove foil, bake an additional 15 minutes to brown chicken.

Nutrition Facts : Calories 384.8, Fat 6.7, SaturatedFat 1, Sodium 469.4, Carbohydrate 71.5, Fiber 10.2, Sugar 4.5, Protein 14.8

CREAMY MEXICAN CHICKEN & RICE CASSEROLE

Creamy Mexican Chicken & Rice Casserole image

This casserole is a favorite of everyone who has it. Every time I ask, "What would you like for dinner/your birthday/major event?" I am always surprised that the request is this simple casserole. My mother-in-law made this for my husband when he was a kid and it is still his favorite, and now my family requests it as well.

Provided by MommyMakes

Categories One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs boneless skinless chicken breasts, cooked and chopped into bite-sized pieces
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes and green chilies
1 (10 ounce) can chicken broth
8 ounces Velveeta cheese, shredded
1 (15 ounce) bag nacho cheese flavored tortilla chips, crushed
cooked rice
salt and pepper

Steps:

Prepare chicken and rice.
Preheat oven to 350°F Mix together soups, tomatoes, and broth.
In a large casserole dish, layer half of chicken, soup mixture, and cheese. Repeat.
Top with crushed chips.
Bake for 45 minutes or until bubbling; serve over rice.
NOTE: The chips get pretty dark--if you are afraid they will burn cover the casserole.

Nutrition Facts : Calories 566, Fat 27.7, SaturatedFat 8, Cholesterol 98.1, Sodium 1672.5, Carbohydrate 42.3, Fiber 2.5, Sugar 5.2, Protein 35.5

MEXICAN CHICKEN BAKE

Mexican Chicken Bake image

A cozy comforting home-cooked meal doesn't have to take hours to make, writes Linda Humphreys of Buchanan, Michigan. "I've had this recipe for 30 years. Since my kids, grandkids and guests of all ages request it often and it takes only about 30 minutes to make, I have it at least once every other month!"

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8-10 servings.

Number Of Ingredients 9

Ingredients

1 medium onion, chopped
1 small green pepper, chopped
2 large jalapeno peppers, seeded and chopped
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (12 ounces) evaporated milk
4 cups cooked long grain rice
3 to 4 cups cubed cooked chicken
3 cups (12 ounces) Colby-Monterey Jack cheese, divided

Steps:

In a large skillet, saute the onion, green pepper and jalapeno peppers in butter until tender. In a large bowl, combine soup and milk. Stir in the rice, chicken, 2 cups cheese and onion mixture., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the remaining cheese. Bake 5-10 minutes longer or until heated through and the cheese is melted.

Nutrition Facts : Calories 401 calories, Fat 21g fat (13g saturated fat), Cholesterol 93mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

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