Mexican Chicken and Rice Casserole

Mexican Chicken and Rice Casserole

4.5 of 5 (427)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 269.9
  • Total Fat: 5.1 g
  • Cholesterol: 79.3 mg
  • Sodium: 546.4 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 34.4 g

View full nutritional breakdown of Mexican Chicken and Rice Casserole calories by ingredient


This is a family favorite! This is a family favorite!
Number of Servings: 12


    1 can fat free cream mushroom soup
    1 can fat free cream chicken soup
    2 cans water
    1 can black beans, drained and rinsed
    1 can Rotel diced tomatoes with chilies
    1 1/2 c instant rice
    1 pkg taco seasoning
    cilantro and green onions chopped (optional)
    3 pounds frozen boneless, skinless chicken breasts (6 breasts)
    1 cup shredded cheddar cheese


Also good with light sour cream!


Preheat the oven to 350.
Coat a 13x9 inch glass casserole dish with cooking spray
In a medium bowl, whisk together the soups, water and taco seasoning, then pour into the bottom of the dish.
Sprinkle the rice over the soups, then place the chicken breasts (still frozen) on top.
Pour the beans and tomatoes over the chicken, then sprinkle on the cilantro and green onions.
Cover with foil and bake for 1 hour, 40 minutes.
Remove foil, sprinkle shredded cheese over to melt and bake another 10 minutes.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    153 of 153 people found this review helpful
    This recipe is pretty good! Instead of using pre-packaged taco seasoning, I used my homemade version that doesn't use salt.

    1 tbsp. chili powder
    1 tsp. each of the following:
    garlic powder, oregano, cumin, paprika, crushed red pepper flakes
    1/2 tsp. of pepper
    - 5/3/09

  • no profile photo

    51 of 52 people found this review helpful
    Well I just kind of did what I thought, cooked the rice first, and used 4 chicken breasts, it was AMAZING! My boyfriend loved it and woke up in the middle of the night STILL talking about it! great recipe will make over and over and over again!! I also added corn with red peppers. MMMM - 4/14/09

  • no profile photo

    24 of 24 people found this review helpful
    I made this in the slow-cooker (low for 5 hours, probably high 2-3) but made sure to thaw the breasts out first, halved the water. It turned out delicious! I also followed ASHFRESH's suggestion and added corn w/peppers. Just a warning, if you cook the rice all the way it may turn out mushy. - 4/20/09

  • no profile photo

    22 of 22 people found this review helpful
    We made this tonite and it is very good. We followed the recipe but used brown minute rice and it turned out great. A definite staple in our cookbook now. - 4/21/09

  • no profile photo

    21 of 21 people found this review helpful
    This was FABULOUS! I used raw Basmati rice and only cooked it for 1hr 15mins - it came out PERFECTLY! We also ate it in "La Tortilla Factory" Tortillas...My husband and I loved it and we gave left overs to the neighbors, who asked for the recipe! WELL DONE!!!! AWESOME, AWESOME MEAL!!! - 4/22/09