Everyone’s Favorite Mexican Chicken Bake is everyone’s favorite for a reason. The blend of diced green peppers, spicy jalapeños, fluffy rice, and juicy, tender chicken is hard to resist. And let’s not forget about the melty cheese on top that makes it all come together. Who couldn’t love all of that sitting on their plate?! The dish is not only delicious but also a breeze to whip up, which means no stress for you and making it perfect for weeknight dinners or potlucks. It’s no wonder why Everyone’s Favorite Mexican Chicken Bake has its name!
Ingredients
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 2 large jalapeño peppers, seeded and chopped
- 1/4 cup butter, cubed
- 2 (10.75-ounce) cans condensed cream of chicken soup, undiluted
- 1 (12-ounce) can evaporated milk
- 4 cups long-grain rice, cooked
- 3-4 cups chicken, cooked and cubed
- 3 cups Colby-Monterey Jack cheese, divided
- green onions, optional, to taste, sliced
Directions
Step 1 –Preheat oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a large skillet, cook and stir the onion, the green pepper, and the jalapeño peppers in the butter until the veggies are tender.
Step 4 –In a large bowl, combine the cream of chicken soup, the milk, the rice, the chicken, 2 cups of the cheese, and the onion mixture.
Step 5 –Transfer the chicken mixture to the prepared baking dish.
Step 6 –Bake the casserole, uncovered, for about 25 minutes.
Step 7 –Carefully sprinkle the casserole with the remaining cheese and bake until it is heated through and the cheese has melted, about 5-10 minutes.
Step 8 –Sprinkle with the green onions and serve.
