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Mexican Chicken and Rice Casserole

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.