MEXICAN RICE AND CHICKEN BAKE RECIPES

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MEXICAN CHICKEN BAKE RECIPE: HOW TO MAKE IT



Mexican Chicken Bake Recipe: How to Make It image

I've had this Mexican chicken bake recipe for 30 years. Since my kids, grandkids and guests of all ages request it often and it takes only about 30 minutes to make, I have it at least once every other month! —Linda Humphreys, Buchanan, Michigan

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 10 servings.

Number Of Ingredients 10

1 medium onion, chopped
1 small green pepper, chopped
2 large jalapeno peppers, seeded and chopped
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (12 ounces) evaporated milk
4 cups cooked long grain rice
3 to 4 cups cubed cooked chicken
3 cups (12 ounces) Colby-Monterey Jack cheese, divided
Sliced green onions, optional

Steps:

  • Preheat oven to 350°. In a large skillet, cook and stir the onion, green pepper and jalapeno peppers in butter until tender. In a large bowl, combine soup and milk. Stir in the rice, chicken, 2 cups cheese and onion mixture., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, for 25 minutes. Sprinkle with the remaining cheese. Bake until heated through and the cheese is melted, 5-10 minutes longer.

Nutrition Facts : Calories 401 calories, FatContent 21g fat (13g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 551mg sodium, CarbohydrateContent 26g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 24g protein.

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