Family favorite Mexican casserole with chicken
This Mexican casserole is a simple weekday dinner idea with Spanish rice, chicken, and melted cheese. It’s delicious, everyone will love it!
If you like Mexican food, you will love this casserole! It has all the flavors of Spanish rice, chicken, salsa and taco seasoning, all in one cheesy and delicious dish!
Mexican food lovers
Do you like Mexican food? Do you like rice, chicken and cheese? Then this casserole recipe is for you! This is a super simple recipe that you can make quickly within a week when you forget to think about what to do for dinner.
Use any leftover Mexican or Spanish rice, or you can use a box of rice. Throw everything into the casserole, bake it in the oven, and dinner is served.
This is a great dinner idea that can be brought to friends or family who need a meal. It is easy to transfer from your house to someone else’s house. Bring a fresh fruit salad and you will have the perfect dinner.
When we have a company coming over, we will also make this Mexican casserole. It’s easy to put together and throw into the oven. There are so many reasons to make this Mexican casserole!
How to make
Ingredients. You need 1 ½ cup Mexican rice and 4 cubed cooked chicken breasts. Add the diced chicken to a large saucepan filled with vegetable oil and cook with taco seasoning and minced garlic. When cooking the chicken, mix the creamy chicken broth, green chilies, and salsa.
gather. Spread ½ rice, ½ chicken, and ½ soup and salsa mixture in a greased 9×13 baking pan. Add 2 cups of cheese on top. Repeat the layer again, ending with cheese.
bake. Bake at 350 degrees for 40 minutes. Take the casserole out of the oven and sprinkle with chopped cilantro. That’s it!
The easiest dinner ever, right?
Mexican casserole topping ideas
No Mexican food is complete without classic toppings, right? Add any of the following to your casserole:
Perfect for freezing!
go ahead. This Mexican casserole is perfect for making ahead of time. Just prepare everything in the casserole until cooking. Don’t cook it in the oven, but cover it in the refrigerator until you are ready to make it.
It will keep in the refrigerator for about 3-4 days. Or you can put it in a freezer-safe container and freeze for 3-4 months until it is ready to bake. It is very suitable for cooking, giving to friends in need, etc.
Leftovers. Store any leftovers in an airtight container in the refrigerator-it should last for 3-4 days. The leftovers in this casserole are a great lunch the next day-delicious! ! Just heat it up in the microwave when you are ready to eat.
The beauty of this casserole:
For more Mexican-style casseroles, try:
Course main course
Preparation time 20 minutes
40 minutes cooking time
Total time 1 hour
Calories 298 kcal
Author Little Luna
- 1 1/2 cups Mexican rice
- 4 chicken breasts cut into cubes
- 1 package taco seasoning
- 3 tablespoons oil
- 1 tbsp minced garlic
- 4 cups Mexican cheese
- 1 1/2 10.75 oz.Canned Butter Chicken Soup
- 1 can green chili
- 1 1/2 cups salsa
Put the diced chicken into a large pan filled with vegetable oil and cook with taco seasoning and minced garlic.
Preheat the oven to 350 degrees and oil the 9×13 plate.
Mix the creamy chicken soup, green chilies and salsa.
Place ½ rice, ½ chicken, and ½ soup and salsa mixture in a baking tray. Add 2 cups of cheese on top. Repeat the layer again, ending with cheese.
Bake for 40 minutes and sprinkle with chopped coriander.
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