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    You are in: Home / Recipes / Mexican Chicken and Rice Casserole Recipe
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    Mexican Chicken and Rice Casserole

    Mexican Chicken and Rice Casserole. Photo by Chef #1802727039

    1/1 Photo of Mexican Chicken and Rice Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    35 mins

    1 hrs 15 mins

    Kittencalskitchen's Note:

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

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    Units: US | Metric


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

    Ratings & Reviews:

    • on May 08, 2014


      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!

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    • on July 21, 2008


      I was looking for a recipe for chicken/rice casserole that was delicious and easy - without using a can of cream of ___ soup. This completely fits the bill! It takes a tad bit longer to prepare than the cream of casseroles - but not that much, really - and I think it's totally worth it! I prepared it ahead and just kept it in fridge for a few hours till ready to cook -and that worked out fine. It was a very filling and pretty healthy one dish meal. All I did differently was to use black beans instead of kidney (I just don't like kidney beans at all) and I used only 1 cup frozen corn - and added 1 cup frozen peas. For chicken, I used boneless, skinless breasts. Coating the chicken was a really nice touch! The flavor is really good - not bland or too spicy. I do like spicy, so next time I will probably add jalapenos and cumin -- but, the flavor as written was not too bland for me at all (I think I probably added 2x the chili powder, though)! It's a really nice recipe - and I felt good making such an easy and delicious casserole w/o using the can of cream of ____ . It felt lighter and fresher than the cream ofs (even the red. fat varieties ) Everyone in my family loved this and def wants it again. I served it w/ Mexican sweet corn cake (Mexican Sweet Corn Cake) and fried plantains - dessert was my Tres Leches cake. Perfection! Thanks for a great recipe!

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    • on December 23, 2006


      Very tasty indeed! Very nice filling meal. Used 6 chicken breasts and diced tomatoes. We enjoyed it and can't wait to have the leftovers!! Thanks Kit!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mexican Chicken and Rice Casserole

    Serving Size: 1 (419 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 384.8
    Calories from Fat 60
    Total Fat 6.7 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 469.4 mg
    Total Carbohydrate 71.5 g
    Dietary Fiber 10.2 g
    Sugars 4.4 g
    Protein 14.7 g

    The following items or measurements are not included:

    chicken pieces

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