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Mexican Chicken & Rice Casserole

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This Mexican Chicken & Rice Casserole (or Mexican Turkey & Rice Casserole) takes 45 minutes to make and is a family favorite! Great fresh out of the oven or as leftovers the next day!


Mexican Chicken & Rice Casserole


One of my goals this year is to create a slew of recipes using leftovers.

It’s a tall order, but I feel I’m up for the challenge.

I’d like to have a resource of recipes re-purposing leftover from Holiday or every day meals here on the website.

These recipes would include leftover mashed potatoes, turkey and also cranberry sauce.


Mexican Chicken & Rice Casserole


Rather than tossing each of these ingredients after a few days for lack of ways to use them, I hope to become a source for you in how to re-purpose them.

This recipe is a great way to use up a leftover rotisserie chicken or leftover turkey.


Mexican Chicken & Rice Casserole


My family cannot eat a whole chicken or turkey in one sitting because we ALWAYS have leftovers.

Finding ways to reuse those leftovers can be a daunting task, however I am up for the challenge!

This Mexican Chicken & Rice Casserole (or Mexican Turkey & Rice Casserole) is a dish that our entire family enjoyed.


Mexican Chicken & Rice Casserole


My husband liked it, my kids liked it and I liked it the day of and as leftovers!

As you may have noticed, I’m a fan of Mexican inspired dishes.


Mexican Chicken & Rice Casserole


They tend to be one of my favorite genre’s of food.

Aside from how tasty Mexican food is, I love how versatile it is because you can adapt it to your own tastes without ruining the recipe!

Almost every Mexican dish can be adapted to what I’ve got on hand and what we enjoy eating.


Mexican Chicken & Rice Casserole


I love how I can make my dishes spicy simply with the addition of spicy taco seasoning or even diced Jalapenos.

However, if spicy isn’t your cup of tea, then go mild with green chilies and mild seasoning.


Mexican Chicken & Rice Casserole


And don’t forget the mix ins.

Green chilies, black beans, corn, and jalapenos are all easy to add or leave out.

No matter what you add in, this Mexican Chicken & Rice Casserole (or Turkey!) will taste great.


Mexican Chicken & Rice Casserole


What surprised me the most is that my kids both enjoyed it.

Rice has been a tricky food item in our house.


Mexican Chicken & Rice Casserole


As a toddler my daughter LOVED rice.

It was a staple in our house.

However, one day she declared rice to be gross and has refused to eat it since.


Mexican Chicken & Rice Casserole


Over the years, we’ve not given up on trying to get her to eat it again.

Just this month – THIS MONTH – she decided to try it again … and liked it!!

Pause for the choir of Heavenly Angels singing right now!


Mexican Chicken & Rice Casserole


My daughter liking rice again results in our dinner options becoming a bit more broad!

Anyone with young kids will understand what a big deal this is.

I love rice and cook with it fairly regularly and so my daughter liking it again is a BIG DEAL.


Mexican Chicken & Rice Casserole


With this new food addition to our approved eating list, we can now enjoy Chicken & Rice again!

Because of this, rather than the old school version I decided to kick it up a notch with this Mexican Chicken & Rice Casserole.

I’m glad I did because it was a hit with my kids and hopefully will be with yours too!


Yield: 8 Servings

Mexican Chicken & Rice Casserole

Mexican Chicken & Rice Casserole
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes


  • 1 cup Jasmine rice, uncooked
  • 1 teaspoon salt
  • 1 Tablespoon butter
  • 2 1/2 cups boiling water
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 (4 ounce) can green chilies
  • 1 package of taco seasoning or 2 Tablespoons homemade
  • 1 (15.25 ounce) can of corn
  • 1(4 ounce) can diced jalapenos (optional for added spice)
  • 1 (14 ounce) can of black beans (optional)
  • 2 cups shredded or diced cooked chicken or Turkey. Rotisserie Chicken or Leftover Turkey work great!


  1. Preheat oven to 400*F
  2. Spread rice, salt and butter in a 9 x 13 casserole dish.
  3. Pour boiling water over and stir rice until butter is melted.
  4. Cover with foil and bake for 20 minutes.
  5. While rice is in oven, in a medium sized mixing bowl combine cream of chicken soup, sour cream, green chilies, taco seasoning, corn & optional ingredients. Mix well, set aside.
  6. Once rice comes out of oven, remove foil and set aside.
  7. Top rice with chicken or turkey.
  8. Pour sauce over rice and cover with foil again.
  9. Bake for 20 minutes.
  10. Remove from oven.
  11. Gently remove foil and serve immediately.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 352Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 121mgSodium: 633mgCarbohydrates: 17gFiber: 2gSugar: 2gProtein: 31g

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