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Mexican Chicken Bake

Name: Mexican Chicken Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 servings.
Cuisine: North America, Mexican
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; Sliced green onions, optional

2 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 30 min.

Makes

10 servings

I've had this Mexican chicken bake 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! —Linda Humphreys, Buchanan, Michigan

Mexican Chicken Bake Recipe photo by Taste of Home

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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
Sliced green onions, optional

Directions

Preheat oven to 350°. In a large skillet, cook and stir 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, for 25 minutes. Sprinkle with the remaining cheese. Bake until heated through and the cheese is melted, 5-10 minutes longer.

Mexican Chicken Bake Tips

How can you make Mexican chicken bake your own?

The beauty of this dish is that you can use it as an excuse to clean out your pantry, or to play with different ingredients and spices. Black beans, corn and tomatoes would all make great additions to Mexican chicken bake, as would a dash of cumin or chili powder for a nice kick. Fresh cilantro and a dollop of sour cream (or the perfect sour cream substitute, plain Greek yogurt) would make great garnishes at the end!

Can you put raw chicken in Mexican chicken bake?

If you’re short on time or are simply looking for a convenient option, we would suggest using shredded rotisserie chicken before using raw chicken (if you’re feeling adventurous, you can even make your own homemade rotisserie chicken!). However, you can use cubed raw chicken breast or chicken thighs if it’s all you have—just bear in mind that raw chicken will take longer to cook. Make sure that the dish cooks until it reaches 160°F.

How do you store Mexican chicken bake?

If you plan on making Mexican chicken bake ahead of time, this dish can safely be kept for 3 to 4 days in the refrigerator. Place leftovers in a well-sealed container, and if you plan on freezing them, we suggest portioning them out into single serving containers for easy thawing and reheating. If you liked this recipe, try this burrito bake next.

—Ellie Crowley, Taste of Home Culinary Assistant

Nutrition Facts

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