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My review
Mexican Chicken and Rice Casserole
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Crystal
"This is a great variation for the classic chicken and rice casserole. The Mexican-style tomatoes add a kick!"
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Ingredients
1 h 45 m servings 363Original recipe yields 8 servings (1 casserole)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken breasts in the bottom of a casserole dish. Season with salt and pepper.
- Combine Mexican-style tomatoes, rice, celery soup, and chicken soup in a bowl. Pour mixture over the chicken breasts. Cover casserole with aluminum foil.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove aluminum foil. Add Mexican cheese blend and tortilla chips to casserole. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil until cheese is melted and bubbly, about 5 minutes.
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