Creamy Mexican Chicken and Rice Casserole
A harmonious blend of flavors, textures, and comfort all rolled into one delicious dish.
Equipment
- Large Skillet
- Mixing Bowl
- Baking Dish
- Aluminum Foil
Ingredients
Main Ingredients
- 2 cups Cooked Chicken, shredded Can use rotisserie or leftover chicken.
- 1 cup Uncooked Long-Grain Rice Absorbs flavors as it cooks.
- 2 cups Low-Sodium Chicken Broth Adds depth of flavor.
- 10.5 ounces Cream of Chicken Soup Provides creamy texture.
- 1 cup Chopped Bell Peppers Mix of colors adds sweetness.
- 1 medium Onion, diced For aromatic flavor.
- 2 cloves Garlic, minced Adds robust flavor.
- 1 cup Shredded Cheddar Cheese For topping the casserole.
- 1 teaspoon Chili Powder For traditional Mexican flavor.
- 1 teaspoon Cumin Enhances the flavor profile.
- Salt and Pepper To taste.
- 1 tablespoon Olive Oil For sautéing vegetables.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 2-3 minutes until translucent.
- Add chopped bell peppers and minced garlic to the skillet. Sauté for an additional 3-4 minutes until softened.
- In a mixing bowl, combine shredded chicken, sautéed vegetables, uncooked rice, chicken broth, cream of chicken soup, chili powder, cumin, salt, and pepper. Stir well.
- Transfer the mixture into a greased 9x13 inch baking dish and spread evenly.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil, stir gently, and sprinkle shredded cheddar cheese on top.
- Return to the oven and bake for an additional 10-15 minutes until cheese is bubbly and golden brown.
- Let the casserole cool for 5 minutes before serving.
- Serve warm, garnished with fresh cilantro or green onions if desired.
Notes
Leftovers can be refrigerated for up to three days. Reheat in the oven for best results.