EASY MEXICAN CHICKEN CASSEROLE RECIPES

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ROTEL CHICKEN MEXICAN CASSEROLE RECIPE | MYRECIPES



Rotel Chicken Mexican Casserole Recipe | MyRecipes image

This creamy, ultra-cheesy Mexican casserole makes for a satisfying, quick, and easy dinner that the whole family will love. All you need are 6 simple ingredients and 25 minutes. How can you resist?

Provided by kenzipooch

Number Of Ingredients 6

3 chicken breast halves, cubed
1 can Rotel
1 bag tortilla chips
1 can cream of chicken soup
1 small can chopped green chiles
1 pound shredded cheddar cheese

Steps:

  • Cook and dice chicken. Mix together Rotel, soup, green chiles, and cheese. Heat mixture approximately 1 1/2 minutes in a microwave, or until melted. Add chicken. In a casserole pan, layer 1/2 chips and 1/2 cheese mixture. Repeat layers and top with some crushed chips. Bake at 350 degrees for 20 minutes, or until hot and bubbly. 

MEXICAN CHICKEN AND RICE CASSEROLE - TASTEFULVENTURE



Mexican Chicken and Rice Casserole - Tastefulventure image

This Mexican Chicken and Rice Casserole is probably one of my favorite easy weeknight dishes to make. It's loaded with flavor and can feed a crowd. If you don't have a crowd to feed, this makes great leftovers through out the week!

Provided by Tastefulventure

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 18

2 Chicken Breasts boneless and skinless chopped into 1 inch size pieces
1 cup Basmati White Rice, you can use any kind of rice you prefer, note: my directions use Basmati Rice and I cooked it via the instructions on the package. This equals 3 cups cooked rice.
1 1/2 cups Chicken Broth
1 16oz jar medium Salsa, about 1 1/2 cups You can use a more mild Salsa or more spicy, depending on what you prefer.
1 cup frozen Corn
1 15oz can Black Beans drained and rinsed
1/4 cup fresh Cilantro chopped
1/2 tsp Cumin powder
1/2 tsp Chili powder
1/4 tsp Sea Salt
1/4 tsp Black Pepper
1 1/4 cups Mexican Chedder Cheese
2 Tbs Coconut Oil
Toppings:
1 Avocado pitted, skin removed and diced
1 Tomato diced
1 Lime cut into wedges
Add any other topping you prefer, sour cream, more salsa, etc.

Steps:

  • Prepare Rice.
  • In medium sauce pan add 1 cup Basmati Rice and 1 1/2 cups Chicken Broth.
  • Bring to a boil, cover, and reduce heat to low, cook for 15 minutes. Remove from heat and let sit an additional 10 minutes.
  • While the Rice is cooking, prepare chicken.
  • In large frying pan over med-high heat add 2 Tbs coconut oil and chicken.
  • Cook until no longer pink in the middle, about 10-15 minutes.
  • Preheat oven to 375 degrees
  • In large bowl add Rice, Chicken, Salsa, Corn, Black Beans, Cilantro, Cumin, Chili Powder, Salt, and Pepper. Mix well.
  • Mix in 1 cup cheese.
  • Add to lightly grease 2 quart casserole pan.
  • Top with remaining cheese.
  • Bake for 15 minutes.
  • Garnish with Avocado, Tomato, and squirt the Lime Juice over the top if desired.
  • Enjoy!

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