Mexican Chicken Casserole

READY IN: 1hr 45mins
Recipe by Derf2440

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

Top Review by MarlaM

We loved this dish! I've never made a chicken dish with rice, so I was a little skeptical, because I hate over cooked chicken. I was so surprised at how tender and juicy the chicken was and how delicious this caserole turned out! I didn't have any jalapenos, or mexican style tomatoes, so I used fire roasted diced tomatoes and added about a 1/4 cup of green chili salsa instead. I added a bit more chili powder, cuz we love it, about a tsp of salt and 3 cubed chicken breast halves. We got about 10 good sized servings - we had it for dinner, I took it to lunch the next day, had leftovers for dinner the next night (I added a bit of cheddar - YUM) and again for lunch the following day! I like that this is pretty healthy and low fat, too! I will definitely make this again! Thanks!

Ingredients Nutrition


  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.

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