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Cheesy Mexican Chicken and Rice

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!
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
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.