Mexican Chicken and Rice Casserole
This delicious and easy-to-make casserole is perfect for a weeknight dinner. It's packed with flavor and has just the right amount of spice.
10m
Prep Time
40m
Cook Time
6
Servings
Ingredients
1 pound boneless, skinless chicken breasts, cubed
1 package taco rice mix
1 cup water
6 corn tortillas, cut into strips
1 cup shredded cheddar cheese
1 can diced tomatoes with green chilies, drained
Instructions
Step 1
Preheat oven to 375°F.
Step 2
In a large skillet, cook the chicken over medium heat until browned.
Step 3
Add the taco rice mix and water to the skillet. Bring to a boil, stirring occasionally.
Step 4
Reduce the heat to low, cover and simmer for 25 minutes or until the rice is cooked through.
Step 5
Stir in the drained tomatoes.
Step 6
In a 9x13 inch baking dish, layer half of the tortilla strips, then half of the chicken mixture and then half of the shredded cheese.
Step 7
Repeat the layers, ending with the cheese.
Step 8
Cover the baking dish with foil and bake for 20 minutes.
Step 9
Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Step 10
Serve hot and enjoy!