Mexican Chicken Bake Recipe

5 1 1
Publisher Photo

Mexican Chicken Bake Recipe

Read Reviews
5 1 1
Publisher Photo
A cozy comforting home-cooked meal doesn't have to take hours to make, writes Linda Humphreys of Buchanan, Michigan. "I've had this recipe for 30 years. Since my kids, grandkids and guests of all ages request it often and it takes only about 30 minutes to make, I have it at least once every other month!"
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 2 large jalapeno peppers, seeded and chopped
  • 1/4 cup butter, cubed
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 can (12 ounces) evaporated milk
  • 4 cups cooked long grain rice
  • 3 to 4 cups cubed cooked chicken
  • 3 cups (12 ounces) Colby-Monterey Jack cheese, divided

Directions

In a large skillet, saute the onion, green pepper and jalapeno peppers in butter until tender. In a large bowl, combine soup and milk. Stir in the rice, chicken, 2 cups cheese and onion mixture.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the remaining cheese. Bake 5-10 minutes longer or until heated through and the cheese is melted. Yield: 8-10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mexican Chicken Bake in Country Woman January/February 2004, p41

Nutritional Facts

1 cup: 401 calories, 21g fat (13g saturated fat), 93mg cholesterol, 551mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 24g protein.

  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 2 large jalapeno peppers, seeded and chopped
  • 1/4 cup butter, cubed
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 can (12 ounces) evaporated milk
  • 4 cups cooked long grain rice
  • 3 to 4 cups cubed cooked chicken
  • 3 cups (12 ounces) Colby-Monterey Jack cheese, divided
  1. In a large skillet, saute the onion, green pepper and jalapeno peppers in butter until tender. In a large bowl, combine soup and milk. Stir in the rice, chicken, 2 cups cheese and onion mixture.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the remaining cheese. Bake 5-10 minutes longer or until heated through and the cheese is melted. Yield: 8-10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mexican Chicken Bake in Country Woman January/February 2004, p41

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMexican Chicken Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Krista Ann User ID: 5934831 134872
Reviewed Feb. 3, 2014

"Yummy! It is a very soothing dish to my family's sore throats."

Loading Image