Southwestern Chicken Casserole

"This is a quick and yummy meal. A friend of mine made this one night at a dinner party and we all loved it."
 
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Ready In:
1hr 50mins
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • Combine 1st 8 ing in a large bowl- pour into greased 9 x 13 baking pan.
  • Bake at 350 until hot and bubbly Top with cheese and bake until cheese melts.

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Reviews

  1. I have made this recipe several times and each time it comes out wonderfully! We like beans so sometimes I prepare it with pinto beans and sometimes black beans..depending on what is requested :) I have followed the advice of some reviewers and stir every 20 minutes to keep the rice from being crunchy. We love cumin so I usually add about a tablespoon of it and it turns out so yummy! 5 stars!
     
  2. We really liked this casual weeknight dish. I used lighter ingredients including brown rice, ff/low-sodium broth, ff sour cream and reduced fat cheese. I cut the chili powder down to 1/2 tsp. according to others' reviews. I had to guess at the baking time, so ended up increasing temp to 375^ and stirring every 20 minutes for a total of 50 minutes in my convection oven. Will enjoy again! Thanks Miranda!
     
  3. This was a great recipe with lots of room for modifications. I love that since it allows me to use what I have. I only had about 1 3/4 cup of the rice, so I used the same ammt of water and two boullion cubes. I used a can and a half of diced tomates and a can of mild green chilis. I did not have the cream of chicken, so I used a can of cheddar cheese soup. This worked well..it was very cheesy. I used a spare ammt of the shredded cheese as a result only to dust the top. Also, my cubed chicken was two breast halves I had left over than had been dusted with taco seasoning and browned. The sour cream I used was also mixed with the remainder of the taco seasoning envelope. I also added a can of drained black beans. Yummy comfort food!
     
  4. I doubled this recipe and here is how I baked it. I put it into my Pampered Chefs stoneware rectangular baker (cake size). Into a 375 degree oven for 20 minutes, pulled it out, gave it a stir then back in for another 20 minutes at 350 degrees. Pulled it out one last time gave it another stir and back in another 20 minutes. At this time I thought I'd need to add more rice, I was a little worried there was to much liquid. But when I took it out of the oven that last time, it was PERFECT!! Total time in oven 1 hour. All the kids loved it. It was very easy to make and I will be making this again and again. Thank you for sharing this great recipe.
     
  5. I feel guilty for having used this recipe so often and not posting a review. It is wonderful and everyone who has tried it loves it. We even buy instant rice now in bulk, just for this. It is very spicy, but versatile. I have often omitted the chili powder and you could probably use mild rotel, instead of regular. In a rush, I also use canned chicken with great success. I also don't like to cut onions and flakes work just as well. Boullion cubes and water will save you if you run out of cans of broth. The only other tip I have is to stir the mixture two or three times while baking (before adding the cheese). This helps the rice on top not to dry out and become crunchy. We also like Mexi-blend shredded cheese on top. Overall - WONDERFUL, versitile recipe that is used all of the time at my home.
     
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