Chili Chicken 'N' Rice Recipe

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Tender chicken breasts on top of hearty chili and rice make for a filling and frugal meal-in-one that's only 85¢ a serving. "Choose mild or hot chili to suit your family's taste," suggests Kathy Duke of Anchorage, Alaska.
TOTAL TIME: Prep: 10 time Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 time Bake: 30 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 cups cooked rice
  • 1 can (15 ounces) chili with beans
  • 2 tablespoons taco seasoning
  • 4 slices process American cheese


  1. In a nonstick skillet, brown chicken over medium heat on both sides. Spread rice in a greased 11-in. x 7-in. baking dish. Combine the chili and taco seasoning; spoon over the rice. Top with chicken.
  2. Cover and bake at 350° for 25 minutes. Top with cheese slices. Bake, uncovered, for 5 minutes or until a meat thermometer reads 170° Yield: 4 servings.
Originally published as Chili Chicken 'N' Rice in Quick Cooking July/August 2003, p63

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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sylvia_moss User ID: 4270982 135392
Reviewed Oct. 14, 2010

"My husband loved the chicken but said the rice and chili just did not taste good together at all. This is a good idea though if you are on a low budget."

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