Monterey Chicken Rice Bake Recipes

MONTEREY CHICKEN & RICE CASSEROLE

Monterey Chicken & Rice Casserole image

Monterey Chicken & Rice Casserole - my whole family went crazy over this easy chicken casserole!! Even our super picky eaters! Chicken, rice, sour cream, cream of chicken, spinach, Monterey Jack Cheese, and french fried onions. Makes a great freezer meal! This is the most requested dinner in our house. #casserole #chickendinner #chickencasserole

Provided by Plain Chicken

Time 55m

Number Of Ingredients 8

Ingredients

7½ cups cooked rice
4 cups chopped cooked chicken
1 (16-oz) container sour cream
2 (10.75-oz) cans condensed cream of chicken soup
1 (10-oz) package frozen spinach, (thawed and drained)
2 cups shredded Monterey Jack cheese, (divided)
2 garlic cloves (minced)
1 (6-oz) can French's French Fried Onions, divided

Steps:

Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
In a large bowl, combine cooked rice, cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup cheese, garlic and 1/2 can of French's French Fried Onions.
Pour into prepared pan.
Sprinkle remaining shredded cheese and onions on top of rice mixture.
Bake, uncovered, for 40 to 50 minutes.

MONTEREY CHICKEN - RICE BAKE

Monterey Chicken - Rice Bake image

Make and share this Monterey Chicken - Rice Bake recipe from Food.com.

Provided by Brookelynne26

Categories Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup cottage cheese
1 (3 ounce) package cream cheese, room temperature
1/2 cup sour cream
1 (10 3/4 ounce) can cream of chicken soup
1 teaspoon salt
1/8 teaspoon garlic powder
1 (4 ounce) can diced green chilies (optional)
3 cups cooked chicken (leave in lg. pieces)
1 cup grated monterey jack cheese
2 tomatoes, coarsely chopped
3/4 cup coarsely crushed corn chips
3 cups cooked rice, cooked in chicken broth

Steps:

Blend cottage cheese, cream cheese, and sour cream until smooth. Add mixture to remaining ingredients, except corn chips. Pour into a shallow 2 quart baking dish. Sprinkle with corn chips. Bake at 350 degrees for 25-30 minutes.

Nutrition Facts : Calories 352, Fat 17.5, SaturatedFat 8.9, Cholesterol 75, Sodium 749.1, Carbohydrate 25.2, Fiber 0.6, Sugar 1.2, Protein 22.3

HUNT'S® MONTERREY CHICKEN AND RICE BAKE

Hunt's® Monterrey Chicken and Rice Bake image

Here's a one-pot meal that combines a zesty tomato rice and boneless, skinless chicken for an easy Tex-Mex meal your family will love! Plus, it's gluten free!

Provided by Bibi

Categories Trusted Brands: Recipes and Tips Hunt's

Time 40m

Yield 4

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
4 boneless, skinless chicken breasts
¼ teaspoon adobo seasoning
¼ teaspoon smoked paprika
Ground black pepper, to taste
2 ¼ teaspoons chili powder, divided
1 cup chopped onion
1 cup uncooked long grain white rice
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
1 (15.25 ounce) can whole kernel corn
2 cloves garlic, minced
1 (14 ounce) can low-sodium chicken broth
1 avocado - peeled, pitted and sliced
½ fresh tomato, sliced
4 slices Pepper Jack cheese
1 tablespoon Fresh cilantro leaves for garnish
1 tablespoon snipped fresh chives

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix together adobo seasoning, paprika, black pepper, and 1/4 teaspoon of the chili powder. Season 1 side chicken breasts with the mixture.
Place olive oil in a large saucepan over medium; heat until the oil shimmers. Place chicken pieces in hot oil, seasoned side down. Brown on each side, about 2 minutes. Transfer to a plate.
Add chopped onion to pot and cook over medium heat until translucent, about 3 minutes. Add rice, Hunt's® Diced Tomatoes (drained), corn, garlic, and remaining 2 teaspoons of chili powder, stirring to combine.
When ingredients are well combined, add chicken broth, and stir.
Place browned chicken pieces on top of the rice mixture, with browned side up, being careful not to submerge chicken.
Cover and bake 15 minutes, then remove lid and continue baking about 5 minutes more.
When chicken internal temperature reaches 165 degrees F (74 degrees C), place a slice of tomato and slices of avocado on top of each piece, and place a slice of pepper jack cheese on top.
Return to oven and bake until cheese is melted, 3-4 minutes.
Plate cooked chicken, then fluff rice with a fork, and serve alongside chicken. Garnish with fresh cilantro and snipped chives, if desired.

Nutrition Facts : Calories 599.1 calories, Carbohydrate 68.8 g, Cholesterol 92.9 mg, Fat 20.1 g, Fiber 5.1 g, Protein 38.3 g, SaturatedFat 7.2 g, Sodium 930.9 mg, Sugar 9.4 g

MONTEREY CHICKEN CASSEROLE

Monterey Chicken Casserole image

I clipped this from an Ortega ad in a magazine. I usually cook my chicken breasts in my George Foreman grill. You could also sub those pre cooked chicken tenders if you're pressed for time.

Provided by yooper

Categories Chicken

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb cooked chicken breast, cut into 1/2 to 1 inch pieces (4 cups)
1 (16 ounce) bottle ortega thick and smooth taco sauce
1 medium onion, diced
2 (4 ounce) cans ortega diced green chilies
1 cup frozen corn kernels
3/4 cup instant rice
1/2 cup water
1 (2 1/4 ounce) can sliced riped olives, drained
1 (12 count) package taco shells, crumbled
2 cups shredded monterey jack cheese or 2 cups cheddar cheese (8 ounces)
sliced green onion
sour cream

Steps:

Preheat oven to 375.
In a large bowl combine chicken cubes, taco sauce, onion, chilies, corn, rice, water and olives.
Spoon into ungreased 13x9-inch baking dish.
In a medium bowl, combine taco shell pieces and cheese.
Sprinkle over chicken mixture.
Bake 40-45 minutes, or until top is golden brown.

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