Mexican Chicken and Rice Casserole

Mexican Chicken and Rice Casserole with SunRice
magnify
Credit: Whisk Media Group
Recipe by: Foodbank
foodbank.org.au
Average: 3.7 (143 votes)
391 Collected
Difficulty
Easy
Category
Cuisine
Prep:  10 minutes
Cook:  35 minutes
Serves:  8
Support the brands that support Foodbank. This Mexican casserole is made with SunRice.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
FacebookPintrestTwitterGoogle ClassroomShare via Email
Mexican Chicken and Rice Casserole
Ingredients:
Method:
  1. Preheat oven 180°C. Grease a 10 cup capacity baking dish
  2. Cook rice according to packet instructions, swapping the water for the chicken stock
  3. 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
  4. 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
  5. 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

Feedback and Reviews

Enter your food preferences
Mexican chicken and rice casserole.
Carol Cranes
10 months 2 weeks ago
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.