Growing up, we ate a lot of casseroles in my home. They were always shared around a table with family members, typically made in some variation of chicken, bacon, cream of chicken soup or cream of mushroom soup, cream cheese, veggies, rice, potatoes, or pasta, and there was always plenty of cheese. Whatever the variation, chicken casserole recipes evoke a deep sense of nostalgia for me and many other people who grew up in or around the Midwest.

As a home cook, I love trying out all sorts of new recipes and cuisines. I like to think of each day as an opportunity to eat something delicious. I’m the type of person who believes if you have to eat, you might as well enjoy what you’re eating.

And although it is exciting to try different types of foods, sometimes I crave the comfort of a meal that reminds me of my childhood. That’s why I created this recipe! Now, this is not like the classic chicken casseroles I grew up with, but it hits the spot just the same! This is a Mexican-inspired chicken and rice casserole. It is great for meal prep or to feed your hungry family.

Stats:

• Prep Time: 20-30 minutes
• Oven Time: 15 minutes
• Total Time: 45 minutes
• Serving Size: 4 to 5 people

What You’ll Need:

• 12” Fry Pan or 3.5 qt Sauté Pan: These fry and sauté pans ensure you have a large enough pan to fit all your ingredients in and combine without spilling.
• Cutting Board: To chop up the onion and bell pepper, and mince your garlic with ease.
• Chef Knife or Santoku Knife: Use either a Chef’s knife or Santoku to cut your vegetables nicely. Which is better depends on personal preference. The Chef’s knife has a curved blade, which is nice for using a rocking motion for cutting. While the Santoku has a straighter blade and excels at precise cuts.
• Cheese Grater: To freshly shred your cheese.
• 8 qt. Stockpot: To boil your chicken.
• 3.5 qt. Saucepan or Rice Cooker: To cook your rice.
• 9x13 Casserole Dish: To put all the ingredients in, top with cheese, and place in the oven to have all the flavors come together and the cheese melty!

Ingredients:

• 1 lb chicken breasts (Optional: switch the chicken breasts for rotisserie chicken to skip a step)
• 1 c cooked white rice
• 2 4 oz cans of green chilies
• 1 small yellow onion
• 1 red bell pepper
• 8 oz shredded Monterey Jack cheese
• Small bunch of cilantro
• 4 garlic cloves
• 1 tbsp avocado oil
• 1 tsp garlic powder or garlic salt
• 1 ½ tsp salt
• 28 oz can of green enchilada sauce
• 1 tbsp black pepper
• ¼ tsp ground cayenne
• 1 tsp paprika
• 1 15 oz can of corn

Directions:

Step 1: Boil Chicken and Cook Rice

• Fill the pot up ¾ of the way with water, and bring to a boil. Once boiling, add chicken breasts and boil for approximately 10 minutes or until cooked through to 165°F.
• While the chicken is boiling, rinse the rice, and follow package directions to cook.

Step 2: Prep Ingredients

• Dice the bell pepper and onion, then set aside. Mince garlic cloves and set aside.
• Once the chicken is done boiling, drain and shred the chicken or cut it into bite-size pieces.
• Shred cheese and set aside.

Step 3: Get Cooking

• Preheat oven to 375°F.
• Place a large skillet or sauté pan on medium-high heat. Once the pan is heated, add avocado oil.
• Once avocado oil is heated, add the onion and bell pepper to the pan. Cook for 3 to 5 minutes or until the onion is translucent and the bell pepper is softened.
• Add garlic and seasonings and sauté for 30 to 60 seconds.
• Add chicken, rice, enchilada sauce, corn, and green chilies.
• Remove the pan from heat, and pour the mixture into a 9x13 baking dish.

• Place the casserole dish in the oven on the middle rack and bake for 5 to 10 minutes. All contents are already cooked; we’re just melting the cheese and allowing the ingredients to come together.
• Set your oven to broil on high for 3 to 5 minutes. Keep a close eye on the dish. You’ll know it’s ready when the cheese is bubbly and starting to brown.

Step 4: Enjoy

• Remove from heat and let cool for 5 to 10 minutes.
• Serve warm and top with your favorite toppings, such as sliced green onions, cilantro, sliced avocado, sour cream, salsa, cheddar cheese, etc.
• Optional, but highly recommended to have a side of tortilla chips to scoop up all that goodness!
• If you have any leftovers, consider yourself lucky. The flavor of this dish tastes even better the day after! Store in an airtight container in the refrigerator for up to 5 days.

Final Thoughts

This chicken casserole dish is a great option to include in your rotation of meals. It can easily feed a family of five, or if you have a smaller family, it’ll make for great leftovers. You can also put some of the casserole in tortillas for a chicken, rice taco, or burrito.

I hope this recipe becomes a staple in your home as it has in mine. If you’re looking for more recipes or if you’re on the hunt for cookware, knives, or other kitchen necessities, reach out to a Curated Kitchen Expert. We’d be happy to get you set up with the perfect items for you so you can spend less time researching and more time cooking!