Spicy Chicken And Rice Casserole Recipes

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SPICY CHICKEN AND RICE



Spicy Chicken and Rice image

As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! -Jessica Costello, Westminster, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 5h50m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 pounds boneless skinless chicken breast halves
2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
2 medium green peppers, chopped
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground chipotle pepper
6 cups cooked brown rice
1 can (15 ounces) black beans, rinsed and drained
1/2 cup shredded cheddar cheese
1/2 cup reduced-fat sour cream

Steps:

  • Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.

Nutrition Facts : Calories 389 calories, Fat 7g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 817mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein.

SPICY CHICKEN AND RICE CASSEROLE



Spicy Chicken and Rice Casserole image

Plain old chicken and rice gets a flavor booster from spicy soup and pepper jack cheese. If you can't find Campbell's Chicken Verde soup (my store sometimes doesn't have it) use regular cream of chicken and add about 2 T jalepeno juice.

Provided by mdosborne26

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 -3 cups shredded cooked chicken
1 1/2 cups uncooked rice (NOT Minute rice)
1 1/2 cups shredded monterey jack pepper cheese
1 (10 3/4 ounce) can creamy chicken verde soup
1 (10 3/4 ounce) can chicken and rice soup
4 cups chicken broth

Steps:

  • Preheat the oven to 350 degrees.
  • Place shredded chicken evenly in a 9x13 dish. Top with rice and then cheese.
  • Mix the remaining ingredients well and pour over chicken, rice and cheese. (This is going to look VERY runny--it is supposed to. It all cooks down and cooks the rice. This is why you cannot use Minute Rice).
  • Cover with foil and bake for one hour. Remove the foil and bake 30 minutes longer, or until all liquid is absorbed.

Nutrition Facts : Calories 411.4, Fat 13.7, SaturatedFat 6.8, Cholesterol 62.9, Sodium 1062.1, Carbohydrate 42.7, Fiber 1, Sugar 0.7, Protein 26.6

SPICY CAJUN CHICKEN AND RICE CASSEROLE RECIPE - (4.5/5)



Spicy Cajun Chicken and Rice Casserole Recipe - (4.5/5) image

Provided by á-167595

Number Of Ingredients 15

1 pound chicken breast, boneless and skinless, cut into chunks
4 cups chicken broth, low-sodium
2 cups long grain white or wild rice
1 cup frozen peas
1 onion
1 red bell pepper, medium, chopped
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
3 bacon slices
2 teaspoons canola oil
2 tablespoons tomato paste
salt and pepper, to taste
fresh parsley, for garnish

Steps:

  • Combine garlic powder, smoked paprika, cayenne pepper, and dried thyme with the salt and pepper. Toss half of this mixture with the chicken. Cook bacon in a 6-quart Dutch oven until crisp, about 5 minutes on medium-high heat. Transfer to a paper towel to drain. Add the canola oil and chicken to the Dutch oven, and cook it for about three minutes, or until brown. Stir occasionally, and when done, transfer to a bowl. Add the red pepper, onion, and the rest of the spices to the pot, and stir and cook for five minutes. Add the tomato paste, stir, and cook for an additional 30 seconds. Add the broth, peas, rice, and 1/8 teaspoon of salt, if desired. Heat the mixture on high until it boils, and then reduce to a simmer. Add the chicken and remaining juices, and cover to simmer for approximately 25-30 minutes, or until rice is tender and chicken is thoroughly cooked through.

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