Ingredients
-
2 - 3
-
1
-
1
-
2 - 3
-
1
-
1
-
1
-
1
-
2
-
3/4
-
1
-
-
1/4
-
1
-
2
Directions
Mexican Chicken and Rice Casserole, A very tasty casserole, I really think you will enjoy this!, We loved this recipe! We thought it was very tasty and not a crumb was left behind
The only thing I did different was combine all ingredients together (without cooking them first), placed them in the dish, and then added the chicken
Oh, and I did have to cook longer, ’cause used brown rice (it was all I had)
Thank you for posting this recipe, it was made a great meal We will be making it again soon!
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Steps
|
1
Done
|
Set Oven to 375 Degrees. |
|
2
Done
|
in a Large Pot or Dutch Oven Over Medium-High Heat, Saute Onion, Bell Pepper and Garlic Until Softened. |
|
3
Done
|
Add in Beans, Tomatoes, Broth, Chilies, Corn, Rice, Chili Powder, Salt and Pepper; Stir to Combine. |
|
4
Done
|
Transfer the Mixture to a Greased 13 X 9-Inch Baking Dish. |
|
5
Done
|
in a 1-Gallon Plastic Bag, Combine Flour, Garlic Salt and Paprika; Shake the Bag to Mix Spices. |
|
6
Done
|
Add in the Chicken Pieces and Shake to Coat. |
|
7
Done
|
Place the Chicken in a Single Layer on Top of Rice; Press Lightly Into Rice. |
|
8
Done
|
Cover Tightly With Foil. |
|
9
Done
|
Bake For 1 Hour, or Until the Chicken If Fork-Tender, and the Rice Is Tender and the Liquid Is Absorbed. |
|
10
Done
|
Remove Foil, Bake an Additional 15 Minutes to Brown Chicken. |
