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Mexican Chicken and Rice Casserole

Can I get a woot-woot for this dish of cheesy goodness! One of my family’s all-time favorite ways to eat rice is this Mexican Chicken and Rice Casserole. It’s a take on two of our favs...Mexican Chicken and Chicken Spaghetti. If you love some version of those then this is the casserole for you.

Need an easy weeknight dish? Need a dish that’s perfect for the freezer? Need a dish that will feed a crowd? Need a dish that can give you leftovers? This Mexican Chicken and Rice Casserole can do it all for you. Let me tell you how.

First and foremost is the use of a Rotisserie Chicken. Store bought Rotisserie chicken is the best thing since sliced bread. I buy 1 sometimes 2 every week. Less than $5.00 and it’s already cooked...yes please! What a time saver. All you have to do is shred.

What makes this casserole so versatile is that you can freeze it. This recipe makes a ton. I have a small family of 3 so I mix it all up then pour half in a casserole dish and bake. I pour the other half in a casserole dish and cover with plastic wrap and foil and freeze. I pull it out of the freezer a few weeks later and bake. Dinner served, and I didn’t do a thing. Well maybe a bag salad and some bread...but doesn’t that sound easy?!

If you want to feed a crowd for a potluck or guests, bake it all in a large casserole dish. This works great for those of you that have large families too. Plus, you’ll have leftovers.

FYI...My hubby likes to crumble nacho cheese chips on top.
I like to add a dollop of sour cream and we both like some hot sauce.

Mexican Chicken and Rice Casserole


  • 2 tablespoons Riceland Rice Bran Oil
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 8-ounce package baby portabella mushrooms, sliced
  • 6 cups cooked Riceland Extra Long Grain Rice
  • 1 10 ½ ounce cream of mushroom soup
  • 1 10 ½ ounce cream of chicken soup
  • 1 10-ounce can diced tomatoes and green chilis
  • 1-pound Velveeta, melted
  • 1 whole rotisserie chicken, shredded
  • Salt and pepper to taste


Preheat oven to 350 degrees. Spray a 13x9 casserole dish with nonstick spray. Sauté onion, bell pepper, and mushrooms in oil over medium heat until veggies are tender, about 10 minutes. Combine all ingredients in a large bowl until well combined. Pour into the casserole dish and bake for 30 to 40 mins or until hot and bubbly. Eat and Enjoy.

Post and recipe provided by The Women Bloggers member Lacie Ring of EasyPeasyPleasy.com