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Mexican Chicken and Rice Bake

Like Stephanie, we are gearing up for a big move. Last year this time, we moved from California to Kansas. Stopped for one year, and now are going to finish the drive and end up in Washington, DC. We are thrilled, but this mama is tired of packing and unpacking. A one year move is rough, and we are looking forward to being somewhere long enough to make some roots and make a house a home. A funny thing happens towards the end, you need to clean out your fridge and pantry because you cannot move most of it. Some weird meals and combinations of foods end up on your plate.

This Mexican chicken and rice concoction started out as a pantry/freezer clean out, but has ended up being something that we all loved enough to put in the dinner rotation. This is less of a recipe, and more of a method. The method being – see what you have, dump it in a bowl, and bake.

mexican chicken and rice casserole recipeabout 2 cups cooked brown rice
3 chicken breasts
1 cup frozen corn, thawed
3 green onions, sliced
1 can red kidney beans, drained and rinsed
1 cup salsa
1 teaspoon chipotle chili powder
1 teaspoon oregano
salt and pepper
2 cups shredded cheddar and Monterey Jack cheese
cilantro
sour cream
lime wedges

mexican chicken and rice casserole recipeCut up your chicken breasts, chop some cilantro, and slice the green onions. This is the most strenuous it is going to get.

mexican chicken and rice casserole recipeIn a large bowl, combine rice, beans, corn, chipotle powder, oregano, salt and pepper.

mexican chicken and rice casserole recipeAdd the chicken, salsa, cilantro, green onions, and about half of the cheese. You want to save some for the top.

mexican chicken and rice casserole recipeGive it a good mix. It wouldn’t hurt to taste it either to make sure that there is enough seasoning.

mexican chicken and rice casserole recipePress it into a casserole dish that you have sprayed with cooking spray.

Cover with the remaining cheese.

mexican chicken and rice casserole recipeBake in a 375 degree oven for about 25 to 30 minutes. You want it to be hot all the way through and the cheese melted and bubbly.

mexican chicken and rice casserole recipeServe with sour cream, lime wedges, and extra cilantro and green onions if you have some.

About Bree


Bree is the founder and writer of BakedBree.com, a recipe site that shares her love of cooking, baking, and entertaining with others. BakedBree.com launched in February of 2010 as a way to merge Bree’s love of photography with her love of food, and share both with friends and family. Currently, Bree lives in the suburbs of Washington DC with her husband and 3 children.

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  • Jade

    Sounds Delish and I wanna make this tonight. Any advice on whether its freezable? Looks like much too much for just my partner & I!

  • http://www.facebook.com/beth.sayles.73 Beth Sayles

    Ive tried this and it was delish! Going to be making it again tomorrow and just checking back in to make sure I remember everything, and yes definitely use cooked chicken!

  • lynda

    i have to echo sarah’s question, because the chicken looks cooked in the photos but the recipe doesn’t mention it. is it cooked chicken?

  • http://twitter.com/FaithRPhoto Faith Raider

    I made this tonight! It turned out really good :)

  • Sarah R

    Silly question, you use cooked chicken to cut up right?

  • Faith R {photog}

    This recipe looks super-yummy!! I am a big fan of beans and rice but my family is not :( I will defitrly try this one out though it looks super-yummy!

    Your photographs in this post look gorgeous! You just reminded me that I need to move a little table next to the window in my eat-in kitchen/office I don’t photograph my favorite meals nearly enough.

  • http://www.kaleyann.com/ Kaley

    I am definitely going to try this! We are cleaning out our pantry as well preparing for a move in a few weeks. Thanks for the inspiration!

  • gretchen

    Good luck on your move!