Name: Mexican Chicken and Rice Casserole
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: Mexican-American
Ingredients: 1.25 lbs boneless, skinless chicken breasts, cut into small pieces; 1 tbsp butter; 1 packet fajita seasoning; 2 tbsp water; 3 cups instant white rice; 3 cups water; 3 tbsp tomato bouillon with chicken flavor; 16 oz white cheese dip; Flour tortillas, for serving

1

Wash and cut the chicken breasts into small, bite-sized pieces.

2

In a skillet over medium-high heat, cook the chicken with butter until it's no longer pink.

3

Once the chicken is cooked, add the entire packet of fajita seasoning and a splash of water. Stir to coat the chicken evenly and set aside.

4

In a separate pot, combine the instant rice, water, and tomato bouillon powder.

5

Bring the rice mixture to a boil, then cover, remove from heat, and let it sit for 5 minutes.

6

While the rice is resting, gently heat the cheese dip in the microwave or on the stovetop until smooth and pourable.

7

To assemble, spread the cooked rice in an even layer in the bottom of a baking or serving dish.

8

Top the rice with the seasoned chicken.

9

Pour the warm cheese dip over the chicken and rice.

10

Serve immediately, either on its own or with warm flour tortillas.

Mexican Chicken and Rice Casserole

Ingredients

9 Ingredients

Instructions

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