Mexican Salsa Chicken and Rice Casserole

Course Chicken, Main Course

Cuisine American, Mexican Inspired, Southern

Keyword easy-chicken-reipes, mexican-chicken-recipes, mexican-salsa-chicken-and-rice-casserole

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 563kcal

Author Melissa Sperka

Ingredients

2 5 oz packages Mexican rice (Spanish rice) cooked and cooled
1 small onion diced
1 small poblano pepper seeded and diced
Olive oil
1 10 3/4 oz can cheddar cheese soup or fiesta nacho cheese soup
1 1/2 cup 2% or whole milk
8 oz chive and onion cream cheese softened
3-4 cups rotisserie chicken roughly chopped
1 16 oz can pinto beans drained
1 cup thick and chunky salsa
1 Tbsp cumin
1 Tbsp dark chili powder
1 tsp garlic salt (or 1 tsp salt and 1 teaspoon garlic powder)
1/2 tsp lemon pepper
1 1/2 cup shredded sharp cheddar cheese
Suggested toppings: pico de gallo. sour cream guacamole

Instructions

Cook the spanish rice packets according to the instructions on the box using the amount of chicken broth or water called for, then cool.
Preheat the oven to 350°F. Spray a 13x9-inch baking dish with cooking spray. Set aside.
In a medium skillet over medium-high heat, saute the diced onion and poblano pepper in a couple of drizzles of olive oil. Cook for about 5 minutes until softened and beginning to brown then remove from the heat.
In a stand blender whip together the soup, milk and cream cheese until smooth.
In a large mixing bowl, mix together the cooked rice, onion and pepper, blended sauce, chicken, pinto beans, salsa, cumin, chili powder, garlic salt and lemon pepper. Mix well then pour the rice mixture into the baking dish.
Top with the shredded cheddar cheese. Bake for 35-40 minutes until bubbly.
Rest for 10 minutes before serving with pico de gallo and a dollop of sour cream.

Notes

Adjust the Spice: For a milder version use plain cheddar cheese soup and mild salsa. For a spicier version use fiesta nacho soup and medium or hot salsa.

Nutrition