Cheesy Mexican Chicken and Rice

There’s something incredibly comforting about a plate of Cheesy Mexican Chicken and Rice. It’s a dish that takes me back to cozy evenings spent with family, gathering around the table after a long day. As the aroma of bubbling cheese and spices fills the kitchen, I can almost hear the laughter and chatter that accompany this delightful meal. This recipe isn’t just about feeding the family; it’s about creating memories and sharing joy with every bite. I remember the first time I made this dish; the kids couldn’t get enough of the creamy, cheesy goodness. It became a staple in our home, a go-to for busy weeknights and weekend gatherings alike. Whether it’s a simple family dinner or a festive occasion, Cheesy Mexican Chicken and Rice never fails to impress.

Essential Ingredients for Cheesy Mexican Chicken and Rice

The ingredients for Cheesy Mexican Chicken and Rice are not just staples; they are the key players in creating a dish that’s warm and comforting. Each component serves a purpose, contributing to the overall flavor and texture. From the creamy base to the savory chicken, every bite tells a story.

• 2 cans cream of chicken soup (10.5 ounces each): This acts as the creamy base of the dish, lending richness and depth of flavor.
• 3 cups chicken broth (hot): Using hot broth helps the rice cook evenly and absorb all the delicious flavors.
• 1 ounce taco seasoning (1 packet): A perfect blend of spices that brings a Mexican flair, enhancing the overall taste.
• 2 cups long grain rice: This is the hearty component that makes the dish filling and satisfying.
• 1½ pounds boneless skinless chicken breast, cut into chunks: The main protein source, ensuring everyone gets their fill.
• 2 cups shredded sharp cheddar cheese, divided: Adds creaminess and gooeyness, with a sharp flavor that complements the other ingredients.
• 10 ounces salsa: A burst of flavor and freshness that ties everything together.
• 1 cup frozen peppers and onions (thawed): These add color and additional texture, making the dish visually appealing.

How to Cook Cheesy Mexican Chicken and Rice

Cooking Cheesy Mexican Chicken and Rice is straightforward, and trust me, it’s worth every minute of waiting. Let’s dive into the steps that will lead you to a bubbling dish of deliciousness.

1. Preheat your oven to 375°F. This ensures that your casserole starts cooking evenly right from the beginning.
2. In a mixing bowl, whisk together the cream of chicken soup, hot chicken broth, and taco seasoning. Make sure it’s well combined, as this will create the flavorful sauce that binds everything together.
3. Take a deep 9×13 inch casserole dish and pour the long grain rice over the bottom. Spread it out evenly to create a base that will soak up all the delicious flavors.
4. Layer the cubed chicken breast over the rice, ensuring every piece is nestled in for optimal cooking. You want the chicken to soak up all the flavors from the broth and seasoning.
5. Next, sprinkle half of the shredded cheddar cheese over the chicken. This will melt into the dish, creating a creamy layer that’s heavenly!
6. Add in the frozen peppers and onions along with the salsa. The colors make the dish vibrant and inviting, and the flavors complement the chicken beautifully.
7. Now, pour the chicken broth mixture evenly over the entire casserole. This will ensure that everything cooks evenly and the rice absorbs the flavors.
8. Place the casserole in the middle rack of the oven and bake for 50 minutes. You’ll want to keep an eye on it as it cooks; the smell will be irresistible!
9. After 50 minutes, carefully remove the dish from the oven and stir the casserole gently. This helps distribute the flavors and ensures the rice is cooking properly.
10. Top with the remaining shredded cheddar cheese and return to the oven. Bake for an additional 15 to 25 minutes, or until the rice is tender and the cheese is bubbly and golden.
11. Once done, take it out of the oven and let it sit for a few minutes. Serve warm, and don’t forget to enjoy it with your choice of toppings!

Helpful Notes about Cheesy Mexican Chicken and Rice

Every dish has its quirks and tips that can enhance the final product. Here are some helpful notes to keep in mind when making Cheesy Mexican Chicken and Rice.

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days.
• Freezing: This casserole can be frozen before baking. Just cover it tightly with foil and it’ll last up to three months.
• Reheating: To reheat, add a splash of broth to the dish to keep it moist, and cover before microwaving.
• Pairing: Serve with a fresh green salad or some tortilla chips and salsa for a complete meal.
• Variations: Consider adding black beans or corn for extra flavor and texture.

How to Enjoy Cheesy Mexican Chicken and Rice

Serving Cheesy Mexican Chicken and Rice is where the fun truly begins! Here are some great ideas to elevate your meal:

• Family Dinner: This dish is perfect for a cozy family dinner, bringing everyone together.
• Potluck Friendly: It makes a great dish for potlucks or gatherings. Just serve it directly from the oven!
• Garnish It Up: Provide toppings like sour cream, guacamole, and chopped cilantro for guests to customize their servings.
• Lunch Option: Pack leftovers for a hearty lunch that will keep you satisfied throughout the day.
• Seasonal Pairings: Enjoy this dish with seasonal side salads, especially in spring and summer.

FAQ

Conclusion

Cheesy Mexican Chicken and Rice is a delightful dish that beautifully combines comfort and flavor. Its creamy texture and zesty spices make every bite a pleasure, making it a must-try for any home cook. I encourage you to give this recipe a go; it’s sure to become a favorite in your household!

Cheesy Mexican Chicken and Rice

The ultimate comfort food, Cheesy Mexican Chicken and Rice is creamy, cheesy, and packed with flavor. Perfect for weeknight dinners or gatherings, this dish will satisfy your cravings and leave you wanting more. Make it tonight for a delicious and easy meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Mexican

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 2 cans cream of chicken soup (10.5 ounces each)
• 3 cups chicken broth hot (see note)
• 1 ounce taco seasoning (1 packet)
• 2 cups long grain rice
• 1.5 pounds boneless skinless chicken breast cut into chunks
• 2 cups shredded sharp cheddar cheese divided
• 10 ounces salsa
• 1 cup frozen peppers and onions (thawed)

Equipment

• Wooden Spoon
• Mixing Bowl
• Whisk
• Oven
• Baking Sheet

Method

 

1. Preheat oven to 375°F.
2. Whisk together the cream of chicken soup, heated chicken broth, and taco seasoning. Set aside.
3. In a deep 9×13 inch casserole dish, pour the long grain rice over the bottom. Layer on the cubed chicken, half of the cheese, frozen peppers and onions, and salsa.
4. Pour the chicken broth mixture evenly over the casserole.
5. Bake on the middle rack of the oven for 50 minutes. Remove and carefully stir the casserole. Then top with the remaining half of the cheese and return to the oven for an additional 15-25 minutes, or until the rice is tender.
6. Serve warm and enjoy with your choice of toppings.

Notes

• Tip 1: I like to microwave the chicken broth so that it is piping hot. This helps the casserole to cook more quickly and the long grain rice to fully cook through.
• Tip 2: If you choose not to heat the broth, you can bake the dish 10-20 minutes longer.
• Tip 3: Topping options include Sour Cream, Guacamole, Chopped cilantro, and Crushed tortilla chips.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.