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Mexican Chicken Casserole

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“Using left-over chicken, you can have dinner on the table in less than 30 minutes. We usually top our servings with sour cream and chopped onions for a little crunch.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 14 cup minced onion
  • 1 (10 1/4 ounce) can cream of chicken soup
  • 1 cup water
  • 1 (1 1/4 ounce) package chili seasoning mix, powder
  • 2 cups cooked chicken, diced
  • 1 13 cups instant rice, uncooked
  • 14 cup green peppers or 14 cup red pepper, chopped
  • 1 14 cups tortilla chips, crushed divided
  • 1 13 cups cheddar cheese, grated

Directions

  1. Preheat oven to 350 degrees. Spray 9x13-inch glass baking dish with cooking spray.
  2. Combine onion, water, soup, chili powder mix, pre-cooked chicken, cumin, uncooked rice, and peppers in pan and cook approximately 10-15 minutes on low heat until rice is tender.
  3. Line prepared baking dish with 1 cup crushed tortilla chips. Pour in chicken mixture. Top with cheese and remaining 1/4 cup of tortilla chips.
  4. Bake 10-15 minutes until cheese is melted and golden brown.

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