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Mexican Chicken and Rice Casserole

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“A very tasty casserole, I really think you will enjoy this!”
1hr 50mins

Ingredients Nutrition


  1. Set oven to 375 degrees.
  2. In a large pot or Dutch oven over medium-high heat, saute onion, bell pepper and garlic until softened.
  3. Add in beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to combine.
  4. Transfer the mixture to a greased 13 x 9-inch baking dish.
  5. In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake the bag to mix spices.
  6. Add in the chicken pieces and shake to coat.
  7. Place the chicken in a single layer on top of rice; press lightly into rice.
  8. Cover tightly with foil.
  9. Bake for 1 hour, or until the chicken if fork-tender, and the rice is tender and the liquid is absorbed.
  10. Remove foil, bake an additional 15 minutes to brown chicken.

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