Southwest Chicken & Rice Casserole
photo by Pam-I-Am
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 cups cooked rice
- 2 boneless skinless chicken breasts, chopped (medium size)
- 1 cup monterey jack cheese, shredded
- 1 cup evaporated milk
- 1 1⁄2 tablespoons red onions, finely chopped
- 2 large eggs, lightly beaten
- 1⁄4 cup cilantro, finely chopped
- 1 teaspoon cumin
- 1⁄2 teaspoon salt
- 2 tablespoons jalapenos, seeded and diced
directions
- Preheat oven to 350°F Grease 2 quart or 8x8 casserole dish.
- Prepare rice as directed to make 2 cups of cooked rice.
- Saute 2 chicken breasts in a shallow pan using olive oil, salt and pepper until done. Chop chicken breasts into bite size pieces.
- Combine all ingredients in a large bowl and mix well. Pour mixture into greased (or sprayed) casserole dish.
- Bake for 40 minutes. Cut into squares and serve.
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Reviews
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This was so much better than I had expected. I'm so used to casseroles containing rice to either be dry or have that "canned soup" texture and taste. This was creamy, light and moist.I did make a couple changes based on what I had on hand. I used leftover bbq shredded chicken, sharp cheddar cheese, 1 cup of milk with 2T of Greek yogurt added, 4 large green onions, and added some chili powder and oregano. I loved everything about it and look forward to making it again with other add-ins. Thanks for posting the recipe and sharing this technique for making a great rice casserole.
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Boy, was this good! I had to use the dried cilantro, canned diced jalapenos and added pinto beans and it was delicious. I also used brown rice to make it a little healthier. It makes alot for 2 people so we'll be eating the leftovers this weekend and freezing some. I'm gonna add salsa to the top like Amanda's Pantry! review suggested.
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Tweaks
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This is the perfect recipe for left over rice! I had a make your own tacos and burritos dinner party on the weekend and I had a ton of spanish rice left over, so I used the leftover spanish rice in this recipe. I also had a bunch of the Kraft Tex Mex blend cheese so I put about a half cup in the actual casserole and about 1 cup on the top for extra cheesy goodness. :) I omitted the cilantro because I don't like it, and it didn't need the cumin because of all the spices in the rice. I also substituted half and half instead of evaporated milk, because I didn't have any. Oh, and instead of cooking the chicken first, I just cut the raw chicken into bite size pieces and put in the the casserole as is - it cooked PERFECTLY and was not dry.
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I guess I made this last year and never reviewed it, so thinking I never tried it, I made it again last night. (get all that?) I made a couple changes, using mild green chilies instead of jalapeno, and I also added a bit of shredded cheddar in addition to the Monty Jack.We all liked it - again. Thanks!
RECIPE SUBMITTED BY
Pam-I-Am
Camarillo, California