Tex Mex Chicken And Rice Casserole Recipes

TEX-MEX CHICKEN AND RICE CASSEROLE

Steps:

• In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed).
• Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.
• Bake, covered, in a 425°F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.

TEX-MEX SKILLET CHICKEN AND RICE

Steps:

• Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
• Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
• Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.

TEX MEX CHICKEN AND RICE CASSEROLE

Steps:

• In 3-quart saucepan, melt the butter over medium heat and cook the onions in the butter until tender (3 to 4 minutes). Stir in the rice mix, seasoning packet and uncooked white rice. Cook and stir for 2 minutes more. Stir in the broth and water. Bring to a boil; reduce heat. Cover; simmer 20 minutes (liquid will not be fully absorbed and the mixture will appear "soupy").
• Preheat the oven to 425 degrees F.
• Transfer the mixture to a very large mixing bowl; stir in the chicken, tomatoes, chiles, basil, chili powder, cumin and pepper.
• Pour the mixture into a 3-quart casserole dish that has been sprayed with nonstick spray. Bake, covered, for 20 to 30 minutes. Uncover, sprinkle with cheese, and bake for 5 more minutes. Serve hot. Top with guacamole and sour cream, if desired. Pass lime wedges for squeezing too!

TEX-MEX CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 425 degrees Fahrenheit. Set aside a 9x13" oven-safe casserole dish and lightly spray it with cooking spray.
• In a large pot or skillet over medium-high heat, add cooking oil and once heated, add the onions. Cook until tender.
• Pour in the box of rice and vermicelli, including the seasoning packet.
• Stir for two minutes then pour in the chicken broth and water.
• Bring to a boil then bring down to a simmer and cover for 20 minutes.
• After the rice mixture has cooked for 20 minutes (note: not all the liquid will have cooked away, it finishes in the oven), add in the chicken. It's okay it doesn't cook all the way through as it finishes up in the oven.
• Remove from heat and add diced tomatoes, green chiles, cumin, chili powder, cayenne, salt, and pepper. Stir together.
• CAREFULLY pour mixture into prepared casserole dish.
• Bake for 25 minutes, covered, then uncover the casserole and sprinkle cheese on top and let it melt.
• After removing from oven, let sit for 10-15 minutes. The waiting time is crucial because the liquid will continue to absorb into the rice and the casserole will have a thicker consistency.

TEX-MEX BEEF & RICE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
• Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
• Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
• Bake 30 min. or until heated through. Top with crushed chips and cilantro.

TEXAN CHICKEN AND RICE CASSEROLE

Steps:

• Season chicken with seasoning blend. Heat skillet over medium-high heat and add oil. Carefully add chicken to oil; cook and stir until fully cooked and no longer pink inside, about 6 minutes. Transfer chicken to a bowl.
• Stir vegetable blend, beans and half of the tomatoes into the same skillet. Cook until coated with oil and vegetables begin to soften, about 3 minutes. Transfer mixture to the bowl with chicken.
• Stir together Knorr® Fiesta Sides™ - Spanish Rice and 2 cups water in the same skillet. Bring to a boil; stir. Reduce heat to low; cover and cook until rice is tender, about 7 minutes. Stir in chicken and vegetables. Cook until heated through. Season with salt and pepper.
• Stir in remaining tomatoes and chopped cilantro. Top with chili-lime flavor tortilla strips and serve immediately.

TEX-MEX CHICKEN AND RICE

Steps:

• In a 3- or 4-qt. slow cooker, combine first five ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove chicken from slow cooker. Cool slightly; shred chicken with two forks. Return meat to slow cooker. Add corn and rice; cook, covered, on low 1 hour longer. , If desired, serve with cheese, sour cream, avocado and olives.

TEX-MEX CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
• Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
• Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
• Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

EASY TEX-MEX CHICKEN AND RICE

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
• Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
• Sprinkle over the cilantro and serve.

TEX MEX CHICKEN AND RICE BAKE

Steps:

• Preheat oven to 400°F (200°C).
• Mix soup, milk and water together in a large microwave-safe bowl and heat on high for 1-minute intervals until hot. Add to a 2 qt (2 L) baking dish, stir in rice and chili powder. Spread evenly with vegetables. Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.
• Season chicken with salt and pepper on both sides and place on top of vegetables, sprinkle with additional chili powder, if desired. Top with cheese and cover dish with tin foil.
• Bake for 40 minutes then remove the cover and continue baking for another 10 minutes until chicken is cooked through and rice is tender. Finish with broiling for 3 minutes until cheese is golden and bubbly. Remove from oven and let sit 5 minutes, stir rice before serving.

TEX MEX CHICKEN N RICE

Steps:

• Sprinkle chicken breasts with salt, pepper and cumin and set aside.
• In large skillet, saute onion, garlic and jalapeno in olive until tender.
• Add broth, lime juice and tomatoes and bring to a boil.
• Stir in rice.
• Place chicken over rice mixture.
• Cover and simmer for 10 minutes. Turn chicken and cook 5-10 minutes longer until chicken juices run clear.
• Remove from heat and sprinkle with cheese.
• Cover and let stand until cheese melts (approx. 5 minutes).
• Garnish with chopped cilantro and lime wedges.

TEX-MEX CHICKEN AND RICE

Steps:

• Spray skillet with cooking spray and heat.
• Add chicken breast cubes and cook until no longer pink.
• Stir in salsa, mexi-corn, black beans and leftover rice.
• Sprinkle with cheese and cook until melted.

TEX-MEX CHICKEN RICE CASSEROLE

Steps:

• Heat oven to 425°F.
• Heat dressing in large saucepan on medium. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in rice and taco seasoning; cook and stir 2 min. Add broth and water; stir. Bring to boil; cover. Simmer 20 min or until rice is tender, stirring occasionally.
• Stir in all remaining ingredients except cheese. Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 20 min. or until heated through. Top with cheese; let stand 5 min. or until melted.