Mexican Chicken and Rice Casserole

READY IN: 1hr 50mins
Recipe by Kittencal@recipezazz

A very tasty casserole, I really think you will enjoy this!

Top Review by Carrie Y.

We loved this recipe! We thought it was very tasty and not a crumb was left behind.<br/>The only thing I did different was combine all ingredients together (without cooking them first), placed them in the dish, and then added the chicken....<br/>Oh, and I did have to cook longer, 'cause I used brown rice (it was all I had).<br/>Thank you for posting this recipe, it was made a great meal. We will be making it again soon!

Ingredients Nutrition

Directions

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

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