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
Ingredients
- 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
Instructions
- 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!
Notes
- *This casserole makes a lot. Leftovers are great for burritos- add lettuce, freshly chopped tomato, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You can half it, but it also freezes nicely. I’ve even used the leftover for dip for tortilla chips
One of my favorites is very similar to this with the small addition of a handful of frozen corn and a handful of black beans. Love this recipe ❤️😋