Mexican Chicken Casserole

Total Time
1hr 45mins
15 mins
1 hr 30 mins

Easy, tasty, great weeknight casserole, freezes nicely too! (Adapted from Company's Comming Low-Fat cooking)

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  1. Place rice in bottom of lightly greased 3 litre casserole dish, I sprayed the dish with veggie spray.
  2. Combine tomatoes, garlic, onion,jalapeno pepper, chili powder and water in medium bowl; stir well. Pour half the tomato mixture over the rice; arrange chicken pieces on top of tomato layer and top with remaining tomato mixture; top with cilantro.
  3. Bake, covered, in 325f degree oven for 1 1/2 hours until chicken and rice is cooked and all liquid is absorbed. Garnish with more cilantro if you wish.