CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

MEXICAN CHICKEN AND RICE CASSEROLE

Shelly's
recipe box

Printview my recipes
this recipe viewed 20 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Casseroles - Chicken and Turkey
    Prep Time:       Cook Time:       Total Time:  

1 lb cubed chicken (fresh or frozen)
1 pack of taco seasoning
1/2 lb cubed and grated cheddar cheese
1 package Mexican or Spanish rice (cooked)
1-2 cups of your favorite salsa
1 can whole kernel corn (drained)
1 pack soft tortillas
Sour cream (Served on the side at the table)

Preheat oven to 350°F.
Prepare rice according to directions. In a skillet, cook chicken through and add taco seasoning.

Once cooked, combine chicken, rice, corn, salsa, and cubed cheese and heat through. Spray the bottom of a casserole dish with cooking spray. Line the bottom of the pan with tortilla shells.

Spoon half of the chicken and rice mixture on top and spread evenly. Layer more tortilla shells on top, and then the rest of the chicken and rice mixture mixture. Top with remaining tortilla shells.

Place into the oven for 20 minutes. Remove and sprinkle shredded cheese on top. Return to oven for another 5 minutes, or until cheese is completely melted.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Cheesy Mexican Chicken And Rice Casserole - Easy
   by sgre52160



2 tbsp butter 1 pkg Mexican-style rice and pasta mix 1 medium green or red bell pepper, chopped 1 onion, chopped 2 1/4 cups water 2 (14 1/2 oz) can Mexican-style stewed tomatoes, undrained 2 cup




Mexican Chicken Rice And Bean Casserole Bake
   by sgre52160



3 cups cooked rice 2 cups shredded or diced cooked chicken 1 can black or kidney beans, drained and rinsed (no more than 19 oz) 1 j(16 oz)ar hot salsa 2 cups cooked frozen corn 1 1/4 tsp ground




Mexican Rice Casserole
   by sgre52160



1 tbsp olive oil 1 cup diced onion 1/2 tsp minced garlic 2 3/4 cups water 1 pkg Zatarain's Black Beans and Rice Mix 2 cups shredded cooked chicken 1/2 cup frozen corn, thawed 1/2 cup salsa 2




Mexican Beef And Rice Casserole
   by sgre52160



2 lbs beef, cut into small chunks Salt, pepper and garlic, to taste 1/2 cup flour Oil 1 small onion, diced 1 (14 oz) can diced tomatoes with green chilies Cooked rice, enough for 4 servings 1 (




Aunt Judy's Mexican Rice Casserole (vegan Version)
   by TwylaRenee



(Similar to the original Minute Rice brand Mexican Rice recipe from the 1960s that Mama used a LOT)! This recipe makes about 4 main course servings. 1 lb. vegan ground beef flavor crumbles (or u





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.