Name: Mexican Chicken and Rice Casserole
Prep time: 10 min
Cook time: 35 min
Ingredients: 1 1/2 cups SunRice Medium Grain White Rice; 3 cups chicken stock; 425g can mexibeans; 3 cups shredded roast chicken; 375g jar enchilada sauce; 250g tub sour cream; 4 shallots, thinly sliced, plus extra for garnish; 1 1/2 cups cheese blend

Credit

Whisk Media Group

Credit

Whisk Media Group

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Preheat oven 180°C. Grease a 10 cup capacity baking dish
Cook rice according to packet instructions, swapping the water for the chicken stock
In a medium sized bowl, combine cooked rice, chicken, beans, enchilada sauce, sour cream, shallots and 1 cup of the cheese. Pour into a baking dish. Cover with foil and bake for 20 minutes
Remove the foil and sprinkle over the remaining cheese. Return the casserole to the oven and bake for a further 5-10 minutes or until cheese is completely melted and golden
Top with extra shallots and serve immediately

Tips & Hints:

You can spice things up by adding some chopped jalapeños on top of the casserole after baking
We used Old El Paso™ Mexe-Beans and Old El Paso™Enchilada Sauce in this recipe

Preheat oven 180°C. Grease a 10 cup capacity baking dish
Cook rice according to packet instructions, swapping the water for the chicken stock
In a medium sized bowl, combine cooked rice, chicken, beans, enchilada sauce, sour cream, shallots and 1 cup of the cheese. Pour into a baking dish. Cover with foil and bake for 20 minutes
Remove the foil and sprinkle over the remaining cheese. Return the casserole to the oven and bake for a further 5-10 minutes or until cheese is completely melted and golden
Top with extra shallots and serve immediately

Tips & Hints:

You can spice things up by adding some chopped jalapeños on top of the casserole after baking
We used Old El Paso™ Mexe-Beans and Old El Paso™Enchilada Sauce in this recipe

Preheat oven 180°C. Grease a 10 cup capacity baking dish
Cook rice according to packet instructions, swapping the water for the chicken stock
In a medium sized bowl, combine cooked rice, chicken, beans, enchilada sauce, sour cream, shallots and 1 cup of the cheese. Pour into a baking dish. Cover with foil and bake for 20 minutes
Remove the foil and sprinkle over the remaining cheese. Return the casserole to the oven and bake for a further 5-10 minutes or until cheese is completely melted and golden
Top with extra shallots and serve immediately

Tips & Hints:

You can spice things up by adding some chopped jalapeños on top of the casserole after baking
We used Old El Paso™ Mexe-Beans and Old El Paso™Enchilada Sauce in this recipe

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Carol Cranes

4 Oct 2021, 2:27 pm

Mexican chicken and rice casserole. - I will be trying this recipe as soon as I can have visitors. As I live alone I would rather wait until I can share, which hopefully will not be too much longer. When I have made it I will let you now how it went.

+ 164 star only ratings in addition to the reviews above

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