Tex Mex Chicken and Rice Casserole

Here’s a recipe I used to make for my husband all the time when we first got married:  Tex Mex Chicken and Rice Casserole

Tex Mex Chicken and Rice Casserole

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.

tex mex chicken and rice casserole recipe

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.

Tex Mex Chicken and Rice Casserole Recipe - RecipeGirl.com

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!

Tex Mex Chicken and Rice Casserole

Sometimes I use brown rice for an added health boost.
Yield: 8 servings (1 cup)

Prep Time:25 minutes

Cook Time:50 minutes

Ingredients:
  • 1 cup chopped onions
  • 2 Tablespoons salted butter
  • One 8-ounce package chicken-flavored rice mix with vermicelli
  • 1 cup long grain white rice
  • Two 14-ounce cans chicken broth
  • 2 1/2 cups water
  • 3 to 4 cups cooked, chopped chicken breasts
  • 4 medium tomatoes, chopped
  • One 4-ounce can drained, diced green chiles
  • 2 teaspoons dried basil, crushed
  • 1 Tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • guacamole, sour cream and lime wedges, for serving (optional)
Directions:
  1. In 3-quart saucepan, melt butter over medium heat and cook onion in the butter until tender (3 to 4 minutes). Stir in rice mix, seasoning packet and uncooked white rice. Cook and stir for 2 minutes more. Stir in 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").
  2. Preheat oven to 425 degrees F.
  3. Transfer the mixture to a very large mixing bowl; stir in chicken, tomatoes, chiles, basil, chili powder, cumin and pepper.
  4. 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!
Nutrition:
*This casserole makes a lot.  Leftovers are great for burritos- add lettuce, freshly chopped tomato, etc.
SOURCE: RecipeGirl.com

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