Tex Mex Chicken and Rice Casserole is comfort food to the max. It’s a rice-filled casserole with chicken, onions, chiles, spices and melted cheese.
This recipe for Tex Mex Chicken and Rice Casserole is one that I used to make for my husband all the time when we first got married. This recipe has been tucked away in my files for such a long time. I don’t think I’ve made it since about 2001! We seriously loved this recipe so much when we were a young married couple. It’s so super simple to make, it’s total comfort food, and the leftovers are terrific stuffed into a burrito.
I think my fondness for this recipe grew when I was pregnant with my son Brooks. I wanted Mexican food and nothing else the entire 9 months. Thank goodness we had a ton of little taco shops in San Diego, where we lived at the time. My husband was sent to just about every one of them to grab dinner 3 to 4 nights a week! On the occasion that I felt like cooking, I made this Tex Mex Chicken and Rice Casserole.
It’s awesome topped with some easy-to-make guacamole and sour cream. The recipe makes a lot, so you can eat leftovers for a couple of days. Eating mega Mexican food while pregnant must have had its effect on baby… since my teenager loves this now too. Enjoy!
Here are a few more Tex Mex recipes you might enjoy:
- Slow Cooker Tex Mex Chicken and Beans
- Migas- Tex Mex Style
- Tex Mex Layered Salad
- Tex Mex Chicken and White Cheddar Spaghetti
- Tex Mex Black Eyed Pea Casserole
- One Pan Tex Mex Quinoa
Tex Mex Chicken and Rice Casserole
- 2 tablespoons salted butter
- 1 cup chopped onions
- One 8-ounce package chicken-flavored rice with vermicelli
- 1 cup long grain white rice
- Two 14.5-ounce cans chicken broth
- 2½ cups water
- 3 to 4 cups chopped cooked chicken breast
- 4 medium tomatoes, chopped
- One 4-ounce can drained, diced green chiles
- 2 teaspoons dried basil
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded cheddar cheese
- guacamole, sour cream, lime wedges (for serving), as desired
- In 3-quart saucepan, melt the butter over medium heat and cook the onions in the butter until tender (3 to 4 minutes). Stir in the rice mix, seasoning packet and uncooked white rice. Cook and stir for 2 minutes more. Stir in the broth and water. Bring to a boil; reduce heat. Cover; simmer 20 minutes (liquid will not be fully absorbed and the mixture will appear "soupy").
- Preheat the oven to 425 degrees F.
- Transfer the mixture to a very large mixing bowl; stir in the chicken, tomatoes, chiles, basil, chili powder, cumin and pepper.
- Pour the mixture into a 3-quart casserole dish that has been sprayed with nonstick spray. Bake, covered, for 20 to 30 minutes. Uncover, sprinkle with cheese, and bake for 5 more minutes. Serve hot. Top with guacamole and sour cream, if desired. Pass lime wedges for squeezing too!
- *This casserole makes a lot. Leftovers are great for burritos- add lettuce, freshly chopped tomato, etc.