Rating: 3.5 stars
19 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 3

This easy recipe combines Mexican cheeses and seasonings with rice and tomatoes for a chicken casserole that showcases so many of the flavors you love in south-of-the-border cooking.

Source: Better Homes and Gardens


Recipe Summary

20 mins
20 mins
15 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Grease a 2-quart casserole; set aside. In a large saucepan combine broth and rice. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until rice is tender.

  • Meanwhile, in another large saucepan heat oil over medium heat. Add onion and garlic; cook until onion is tender. Remove from heat.

  • Add corn, shredded chicken, tomatoes, tomato sauce, 1/2 cup of the cheese, the chili powder, and the rice mixture to onion mixture; stir until well mixed. Transfer to the prepared casserole. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 20 to 25 minutes or until cheese is lightly browned and mixture is heated through. If desired, top with sour cream, cilantro, and sliced green onions.


To cook chicken breast quickly, in a large skillet combine 8 to 9 ounces skinless, boneless chicken breasts and 1 1/2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170°F). Drain well. Cool slightly. Using two forks, pull chicken apart into shreds.

Nutrition Facts

524 calories; fat 16g; cholesterol 70mg; saturated fat 7g; carbohydrates 66g; mono fat 2g; poly fat 3g; insoluble fiber 6g; sugars 8g; protein 32g; vitamin a 1572.1IU; vitamin c 26.4mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 12.1mg; vitamin b6 0.7mg; folate 150.7mcg; vitamin b12 0.2mcg; sodium 1099mg; potassium 931mg; calcium 288mg; iron 4.2mg.