Mexican Chicken Bake

"Posted for ZWT3. I got this recipe from the A.B.C. I do not like things hot and spicy, but DH loved it. I used chicken breasts in my recipe, and next time I will use mild taco sauce, but If you are like my DH, GO FOR IT !!! Tomato Supreme is made by Edgell."
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Ready In:




  • Trim away excess fat from chicken. Cut each thigh into four pieces. Heat oil in a frypan, saute' chicken until just brown. Add taco sauce and tomato supreme, simmer for three minutes. Remove from heat.
  • Combine the rice, kidney beans and half the coriander. Mix well. Press rice mixture into the base of a wide shallow casserole dish. Spread over half the cheese. Top with chicken and sauce mixture. Sprinkle across remaining coriander and cheese. Place on lid on it or cover with foil.
  • Bake for 35-40 minutes at 180 degrees c until the mixture is bubbling and cheese has melted. Remove the lid or foil for the last five minutes of cooking.
  • Serve this with the sour cream.

Questions & Replies

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  1. This was fabulous. I used hot salsa as I had no taco sauce and my rice was wholegrain and put the cheese on top and it was consumed with great gusto !
  2. This is really delicious-rich, but delicious! I used hot salsa, but would have liked more of a kick so would use a tablespoon or two of chopped pickled jalapenos next time. Next time I think I'd skip the cheese in the middle too. It wouln't be missed and would cut back on the oily finish.
  3. I also used chicken breasts. My son enjoyed it a lot...made exactly as directed except for the cut of chicken. Will be making this again!
  4. What a fantastic dish! I made this exactly as written, using hot taco sauce. I did steps 1 and 2 earlier in the day and just left it covered in the fridge. Popped it into the over in the evening and had a great tasting, quick and easy dish. One I will be making a lot more in the future, thanks for posting.



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