Southwest Chicken Rice Casserole Recipes

SOUTHWEST CHICKEN AND RICE

Steps:

• Heat rice according to package directions. In a 2-qt. microwave-safe dish, combine chicken and tomatoes; stir in rice. Cover and microwave on high for 2-3 minutes. Sprinkle with cheese; cook 1 minute longer or until cheese is melted.

SOUTHWEST CHICKEN & RICE CASSEROLE

Steps:

• Preheat oven to 350°F Grease 2 quart or 8x8 casserole dish.
• Prepare rice as directed to make 2 cups of cooked rice.
• Saute 2 chicken breasts in a shallow pan using olive oil, salt and pepper until done. Chop chicken breasts into bite size pieces.
• Combine all ingredients in a large bowl and mix well. Pour mixture into greased (or sprayed) casserole dish.
• Bake for 40 minutes. Cut into squares and serve.

SOUTHWEST CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees and coat a 9x13 baking dish with cooking spray.
• In a small bowl, combine chili powder through dried oregano, stir and set aside.
• In a large bowl, combine rice through black beans. Stir to combine and then add spice blend, stirring to combine again.
• Line the bottom of the baking dish with chicken strips in a single layer. Pour rice and vegetable mixture over chicken. It is important to place the chicken on the bottom against the baking dish and near the heating element of the oven to make sure it is cooked all the way through.
• Cover with aluminum foil, tightly sealing around the edges to create a steamer for rice.
• Bake, covered, for 50 minutes. Remove, uncover and fluff rice with a fork before returning to the oven for an additional 10 minutes.
• Remove and serve. Top with avocado, sour cream and Mexican cheese blend, if desired.
• If you've tried this recipe, come back and let us know how it was!

SOUTHWEST CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and pour the mixture into a microwave safe 9x13 inch casserole dish.
• Add the rice. The mixture should be the consistency of soupy pancake batter.
• Cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave). Serve with mexicorn and green salad if desired.

SOUTHWEST CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350F
• Heat a medium sauce pot or dutch oven that has a lid over medium high heat and add in 2 Tbs oil
• Once it's heated, add in the 1/2 cup diced onion and 1.5 cups long grain white rice and stir frequently for five minutes until the onion is soft and fragrant and the rice is slightly toasted
• Next, add in 2 cups of chicken broth and 3/4 cup of jarred mild salsa and stir until it's all combined.
• Then reduce the heat to low and cover the pot with the lid and let it continue to cook over a low simmer until the rice has absorbed all the liquids (approximately 20 minutes).
• Once the rice is cooked, remove the lid and stir the rice to break it up.
• Then, in a large bowl (or in the pot, if the pot is large enough) combine the rice with 4.25 oz can of sliced black olives, 14 oz can of petite diced tomatoes, 1.5 cups sour cream, 7oz of diced green chiles, 3 cups of cooked diced or shredded chicken and half of the shredded jack cheese.
• Mix that all together and put it into a large 13 x 9 inch casserole dish.
• Smooth the mixture out in the casserole dish then cover it with aluminum foil and bake covered for 30 minutes at 350F.
• After 30 minutes and the casserole is heated through, remove the foil, add the remaining 8oz of shredded jack cheese to the top of the casserole and bake uncovered for an additional 15 - 20 minutes until the cheese on top is melted, bubbling and slightly browned.
• Remove the cooked casserole from the oven and allow it to rest out of the oven for at least 10 minute to allow the casserole to set.
• Slice the casserole into square servings and serve topped with sour cream, guacamole, avocados, cilantro, or anything you like with southwest flair!

SOUTHWEST CHICKEN BEAN AND RICE CASSEROLE

Steps:

• Preheat oven to 350. Lightly spray a 13" x 9" baking dish with nonstick cooking spray.
• In a large skillet over medium heat, melt butter; add rice, salt and diced tomatoes w/ pepper/onion. Heat through and pour into bottom of prepared baking pan. Sprinkle 1 cup of the cheese over top.
• In same skillet, over med-high heat, sautee onion in the oil until translucent. Add diced cooked chicken, enchilada sauce, black beans, pepper, salt, adobo, cumin and 1 tbsp cilantro. Stir and heat through. Pour over top of mixture already in the baking pan.
• Sprinkle remaining 1 cup cheddar cheese over top. (then scatter optional sliced black olives over cheese, if using them). Sprinkle with 2 tsp cilantro.
• Bake at 350 for 20-25 minutes.

SOUTHWEST CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• In a large casserole dish, lay down white rice, minced garlic, onion and chicken broth. Stir until combined.
• Add chicken breasts, black beans, corn, salsa, chili powder and paprika on top. Try to keep the rice on the bottom and covered so it can cook correctly.
• Top with cheddar cheese.
• Cover and bake for 45 minutes.
• Bake uncovered for an additional 10 minutes or until the cheese is melted.

SOUTHWEST CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
• Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
• Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
• Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
• Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.