Mexican Casserole
Cheesy Mexican casserole is flavorful and filling, packed with layers of chicken, Spanish rice, and a creamy sauce!
Servings: 12
Ingredients
- 2 cups Mexican Rice
- 4 chicken breasts, cubed
- 1 package taco seasoning
- 3 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 4 cups Mexican cheese
- 1 (10-ounce) can cream of chicken soup
- 1 can green chiles
- 1½ cups salsa
- cilantro
Instructions
- Preheat oven to 350°F and grease 9x13 dish.
- Add cubed chicken to a large saucepan with vegetable oil and cook with taco seasoning and minced garlic.
- Combine cream of chicken soup, green chiles, and salsa.
- Layer ½ the rice, ½ the chicken, and ½ the soup and salsa mixture in your baking dish. Add 2 cups of cheese on top. Repeat layers once more ending with the cheese.
- Bake for 40 minutes and sprinkle with chopped cilantro.
Notes
Making ahead of time. Prepare the casserole but do not bake. Keep it covered in the refrigerator for 1-2 days.
Freezer meal. Assemble it in a freezer-safe container, do not bake. Allow it to cool a bit before wrapping it tightly with plastic and again with aluminum foil. Label and freeze it for 3-4 months. Thaw overnight in the fridge before baking.
STORE. Keep any leftovers in an airtight container in the fridge for 3-4 days. Heat it up in the microwave when you're ready to eat it.
Nutrition
Calories: 276kcal | Carbohydrates: 14g | Protein: 26g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 847mg | Potassium: 406mg | Fiber: 2g | Sugar: 3g | Vitamin A: 698IU | Vitamin C: 6mg | Calcium: 263mg | Iron: 1mg