Mexican Chicken and Rice Casserole

Total Time
1hr 50mins
Prep 35 mins
Cook 1 hr 15 mins

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

Ingredients Nutrition


  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.


Most Helpful

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!

Carrie Y. May 08, 2014

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 (Recipe #35544) and fried plantains - dessert was my Tres Leches cake. Perfection! Thanks for a great recipe!

Heath*J July 21, 2008

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!

Redsie December 23, 2006

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