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Mexican Chicken and Rice Casserole

Yummy cozy comfort food with a Mexican twist. @mostdeliciouslife.com
Print Recipe
Course dinner, Entree, Main Course
Cuisine Mexican

Ingredients
  

  • 1 Tbsp olive oil
  • 2 medium chicken breasts, boneless & skinless
  • 1 tsp garlic salt
  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp paprika
  • ½-1 tsp tabasco sauce **optional
  • 1 tsp salt
  • 1 cup rice, rinsed *I used jasmine
  • 2 cans Rotel tomatoes with chilis
  • can corn, drained
  • 2 cups chicken broth
  • 1½ cups water
  • 2 cups cheese, grated **any cheddar mix
  • Toppings: cilantro, avocado and sour cream.

Instructions
 

  • Heat oven to 350°.
  • Heat oil in large skillet.
  • Trim and cut chicken breast into bite-sized pieces. Season with garlic salt.
  • Brown the chicken in the hot oil at med/hi until pink is gone. Remove into a bowl and set aside.
  • In the same skillet heat another Tbsp of olive oil. Sauté onion over med/hi heat until softened. Add the garlic and cook & stir for another minute.
  • Add remaining spices and the rice. Cook and stir for 2 more minutes.
  • Pour the onion/rice mixture into a 9x13 baking dish.
    Add the broth and water and stir until well mixed.
    Cover with foil and bake for 50-60 minutes, stirring halfway through.
    Casserole is done when the rice is soft.
  • Remove the foil and add the cheese on top. Bake uncovered for another 5-10 minutes until the cheese is melted.
  • Dish up and top with cilantro, sliced avocado and sour cream. Serve with tortilla chips if desired.
Keyword casserole, chicken casserole, family dinner, rice, rice casserole