Mexican Chicken and Rice Casserole

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There’s something about making an easy Mexican chicken and rice casserole that the whole family loves that you can enjoy. I mean, putting a dish of food out is so much more satisfying when you know everyone is going to eat it.

Plus, it’s kind of awesome to know you can make something so tasty in just a few minutes.

And, knowing that your Mexican chicken & rice casserole might have leftovers you can warm up tomorrow for lunch? That’s an awesome feeling right there.

Let’s get cooking!

What You Need to Make Easy Mexican Chicken & Rice Casserole:

This is a very simple chicken recipe that’s no-fail. Seriously, anyone can make these, as long as you can follow some basic cooking instructions. Here’s what you need:

• 1 1/2 lbs chicken thighs and legs deboned, cooked & shredded
• 1 1/2 cups shredded cheddar
• 1 1/2 cups dry uncooked long-grain rice
• 3 cups water
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 diced bell pepper
• 1/4 cup diced green onion

How to Make Mexican Chicken and Rice Casserole:

Step 1

Combine your spices and mix them with the rice and water. Boil the rice mixture for 20 minutes.

Preheat your oven to 425 degrees.

Step 2

When the rice is fully cooked and fork-tender, place it in the bottom of a cast iron skillet in a layer across the bottom.

Add chicken across the top of the rice in a layer.

Step 3

Top chicken with the bell pepper.

Step 4

Add the green onion on top of the bell pepper.

Step 5

Cover the entire casserole with cheese then bake for 15 minutes.

Allow the Mexican chicken and rice casserole to cool and then serve!

More Easy Chicken Recipes You’ll Love

• Homestyle Chicken Pot Pie
• Slow Cooker Sesame Chicken
• Crack Chicken Salad

If you love this easy chicken recipe, but you’re not quite ready to bust out your cutting board, just pin this to your favorite easy Mexican dinner ideas board on Pinterest so you can find it quick later!