Mexican Chicken And Rice Casserole
Mexican chicken and rice casserole is a great simple but flavorful meal. Juicy chicken thighs are baked with a Mexican-style rice filled with beans, corn and salsa.
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Servings: 6 serving
Equipment
- 9x13 baking dish
Ingredients
- 6 chicken thighs
Chicken thigh seasoning
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
Casserole
- 10.5 ounce can of cream of chicken
- 1.5 cup water or chicken broth
- 2 pack taco seasoning
- 1 cup red salsa
- 15 ounce can of black beans, rinsed & drained
- 15 ounce can of corn, rinsed & drained
- 1 cup white rice, dry
Instructions
- Season the chicken with the rub provided or any Mexican style rub. Then, sear both sides on the stove. Only sear the chicken thighs until golden, don't try to cook it all the way through. Tip, you can skip this step but it adds flavor.
- Preheat the oven to 350℉.
- In a bowl, whisk in water into the cream of chicken until smooth. Then, add in the taco seasonings. In the baking dish, pour in the rice, corn, black beans and salsa. Now, pour the seasoning mixture on top and mix everything together and evenly. Arrange the seared chicken thighs across the top.
- Cover the baking dish with foil then bake for 1 hour and 15 minutes. Carefully remove the baking dish from the oven when the time is up.
- Remove the foil, watch out for steam then allow the dish to cool for 10-15 minutes. Serve and enjoy. You may need to add more salt to taste with the chicken.
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