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Mexican Chicken Casserole Recipe
Chicken and rice is a recipe you can find in European and Asian cuisines as well as those of the new world. It is a familiar comfort food but there is such a thing as too much of the same chicken and rice dish. Add a little variety and make this casserole exciting again with a novel Mexican chicken casserole recipe.
Rice, chicken, onion, garlic, tomatoes and more are combined for a hearty and satisfying meal and cumin, oregano, and thyme add an aromatic flavor. Since the word "casserole" applies to the dish the meal is cooked in rather than the meat itself, you can make all different kinds of casseroles and this Mexican chicken casserole recipe is certainly one of the tastiest ones and ideal for Mexican food recipe fans.
With the cream of mushroom soup we all remember from the chicken and rice casseroles of our childhood, this Mexican-inspired chicken casserole recipe adds a twist of Mexican flavor to this classic. Green chilies, cumin, and cheese make for a welcome change of pace while still making for a chicken casserole recipe, which is immediately familiar and welcome at any table on either side of the Rio Grande.
Mexican Chicken Casserole With Rice
Ingredients -
1 ½ lbs chicken, cooked and shredded
2 cups long grain white or brown rice (if you use brown rice, cook it ahead of time)
2 cloves garlic, minced
1 large yellow onion, diced
1 large bell pepper (any color), diced
1 10 oz can of tomatoes and green chilies (Ro Tel if available, but other brands may be substituted)
2 cans cream of mushroom soup
2 cups chicken broth
1 cup sharp cheddar or Monterey Jack cheese, grated
2 tsp oregano
1 tsp thyme
1 tsp cumin
Preparation:
Preheat oven to 350 degrees.
Place rice in a 9x13 glass baking dish and cover with the shredded chicken.
Mix the soup, broth, canned tomatoes and chilies, onion, garlic, pepper and spices and pour over the chicken and rice. Bake for 45 minutes, covered and check the rice for doneness.
The rice should be tender and have absorbed most of the liquid.
Carefully remove from the oven, top with the cheese and return to the oven for 15 minutes.
Remove from the oven and allow to cool for a few minutes before serving.
(Serves 4)
