TEXAN CHICKEN AND RICE CASSEROLE
Transform a chicken and rice casserole into a one-skillet meal with the addition of fire-grilled vegetables and beans seasoned to bring out the flavors of Texas and with the crunchiness of crispy tortilla strips.
Provided by Jennifer Aleman
Categories Trusted Brands: Recipes and Tips Knorr®
Time 21m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 24.2 g, Cholesterol 29.3 mg, Fat 5.2 g, Fiber 8.6 g, Protein 18.1 g, SaturatedFat 0.7 g, Sodium 163.5 mg, Sugar 0.8 g
TEX-MEX CHICKEN CASSEROLE
This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h30m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 31.1 g, Cholesterol 71.5 mg, Fat 29.5 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 11.4 g, Sodium 1209.4 mg, Sugar 4.8 g
MEXICAN CHICKEN AND RICE CASSEROLE
Make and share this Mexican Chicken and Rice Casserole recipe from Food.com.
Provided by Lulabelle30
Categories Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven 350 degrees. cook rice according to package directions, sautee onions and bell pepper in oil for 10 minutes In large bowl combine black beans, 1 1/2 cup Cheese, Rotel, Chicken, Bell Pepper/Onion Mixture, and yellow rice. Spoon into 13x9 dish sprinkle the rest of cheese on top, bake covered for 30 minutes.
EASY TEX-MEX CHICKEN AND RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
MEXICAN CHICKEN AND RICE CASSEROLE
Make and share this Mexican Chicken and Rice Casserole recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 375 degrees.
- In a large pot or Dutch oven over medium-high heat, saute onion, bell pepper and garlic until softened.
- Add in beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to combine.
- Transfer the mixture to a greased 13 x 9-inch baking dish.
- In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake the bag to mix spices.
- Add in the chicken pieces and shake to coat.
- Place the chicken in a single layer on top of rice; press lightly into rice.
- Cover tightly with foil.
- Bake for 1 hour, or until the chicken if fork-tender, and the rice is tender and the liquid is absorbed.
- Remove foil, bake an additional 15 minutes to brown chicken.
Nutrition Facts : Calories 384.8, Fat 6.7, SaturatedFat 1, Sodium 469.4, Carbohydrate 71.5, Fiber 10.2, Sugar 4.5, Protein 14.8
LOW FAT TEX-MEX CHICKEN AND RICE CASSEROLE RECIPE
You'll love this easy chicken and rice casserole dish that's so easy to prepare. It fills you up, but not full of heavy ingredients. It's topped off with a handful of cheese that takes it over the top. And surprise....our kids LOVED it. WIN for everyone.
Provided by Elyse Ellis
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- In a 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.
- Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
- Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chiles, chili powder, basil, cumin and pepper.
- Transfer to a 8 x 8 inch casserole dish.
- Bake, covered, at 425 degree oven for 25 minutes.
- Uncover and sprinkle with cheese.
- Let stand about 5 minutes or until cheese melts.
Nutrition Facts : Calories 262 kcal, Carbohydrate 30 g, Protein 18 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 46 mg, Sodium 458 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHICKEN AND RICE CASSEROLE
This is a great chicken casserole--good enough for company. I make it when my son is visiting (DH doesn't eat chicken-go figure!!)
Provided by Dianne03
Categories Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Grease 9 x 13 inch casserole dish.
- Sprinkle dry rice on bottom of dish.
- Saute celery and mushrooms in margarine.
- In a large bowl combine cans of soup, sauted celery and mushrooms and water chestnuts.
- Add half of the Lipton onion soup mix and stir well.
- Pour mixture over dry rice.
- Place chicken breasts, skin side up, over soup mixture.
- Pour water over all this.
- Sprinkle other half of dry onion soup mix over chicken.
- Cover and bake at 350* for 1 1/2 hours.
Nutrition Facts : Calories 459.8, Fat 21.6, SaturatedFat 5.2, Cholesterol 93.1, Sodium 716.8, Carbohydrate 31.2, Fiber 2, Sugar 3.1, Protein 33.7
TEXAS RANCH CHICKEN CASSEROLE
This creamy casserole is packed with flavor and is sure to be a hit with your family!
Provided by Six Sisters
Categories Main Course Dinner
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large, nonstick skillet over medium heat, saute onion, green pepper and red pepper in oil until tender. Add garlic and saute an additional minute. Stir in chicken, soups, tomatoes and chili powder.
- Line a 9 x 13 inch baking pan with half of the tortilla strips.
- Top with half of the chicken mixture and 1 cup of cheese. Repeat layers.
- Bake uncovered for 30 minutes or until cheese is completely melted.
Nutrition Facts : Servingsize 1 serving, Calories 2507 kcal, Fat 111 g, SaturatedFat 56 g, Cholesterol 476 mg, Sodium 2912 mg, Carbohydrate 219 g, Sugar 24 g, Protein 163 mg
TEXAN CHICKEN AND RICE CASSEROLE
Transform a chicken and rice casserole into a one-skillet meal with the addition of fire-grilled vegetables and beans seasoned to bring out the flavors of Texas and with the crunchiness of crispy tortilla strips.
Provided by Jenny Aleman de Bolaños
Categories Knorr®
Time 21m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 24.2 g, Cholesterol 29.3 mg, Fat 5.2 g, Fiber 8.6 g, Protein 18.1 g, SaturatedFat 0.7 g, Sodium 163.5 mg, Sugar 0.8 g
TEXAN RANCH CHICKEN CASSEROLE
Every time I serve this creamy chicken ranch casserole, it gets rave reviews. The recipe was passed down to me and is so good! It's really easy to make, freezes well and has just a touch of heat. If your family likes more, add some jalapenos! -Kendra Doss, Smithville, Missouri
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder., Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 329 calories, Fat 12g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 719mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
CREAMY MEXICAN CHICKEN & RICE CASSEROLE
This casserole is a favorite of everyone who has it. Every time I ask, "What would you like for dinner/your birthday/major event?" I am always surprised that the request is this simple casserole. My mother-in-law made this for my husband when he was a kid and it is still his favorite, and now my family requests it as well.
Provided by MommyMakes
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare chicken and rice.
- Preheat oven to 350°F Mix together soups, tomatoes, and broth.
- In a large casserole dish, layer half of chicken, soup mixture, and cheese. Repeat.
- Top with crushed chips.
- Bake for 45 minutes or until bubbling; serve over rice.
- NOTE: The chips get pretty dark--if you are afraid they will burn cover the casserole.
Nutrition Facts : Calories 566, Fat 27.7, SaturatedFat 8, Cholesterol 98.1, Sodium 1672.5, Carbohydrate 42.3, Fiber 2.5, Sugar 5.2, Protein 35.5
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TEX-MEX CHICKEN AND RICE CASSEROLE - FOOD AND TRAVEL BLOG
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5/5 (3)Total Time 50 minsCategory DinnerCalories 302 per serving
- 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.
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Reviews 19Servings 8Cuisine MexicanCategory Main Course
- 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").
- 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 - MIDWEST LIVING
From midwestliving.com
Total Time 50 minsCalories 280 per serving
- 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.
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