Mexican Chicken Casserole Recipe

Name: Mexican Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. rice; 1 1/4 lb. cooked chicken; 1 medium onion, chopped; 1 tsp. chili powder; salt and pepper; 1 can cream of chicken soup; 1 c. sour cream; 8 oz. Cheddar cheese; 1 can Ro-Tel tomatoes; 1 (14 oz.) can diced tomatoes

Servings: persons

2 c. rice
1 1/4 lb. cooked chicken
1 medium onion, chopped
1 tsp. chili powder
salt and pepper
1 can cream of chicken soup
1 c. sour cream
8 oz. Cheddar cheese
1 can Ro-Tel tomatoes
1 (14 oz.) can diced tomatoes

1
Boil chicken for 10 minutes in 3 quarts of water.
2
Remove chicken to cool.
3
Cook rice in chicken stock.
4
Cut chicken into small chunks.
5
Stir together sour cream, soup and spices.
6
Place half of drained rice in bottom of a 13 x 9-inch dish.
7
Sprinkle onion and spread soup mixture on top of rice.
8
Layer remaining rice, grated cheese, Ro-Tel and tomatoes.
9
Bake at 350u00b0 for 45 minutes.

1205

kcal

Calories

Fat

105

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. rice, 1 1/4 lb. cooked chicken, 1 medium onion, chopped, 1 tsp. chili powder, and more.

Yes, Mexican Chicken Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken Casserole

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