- 3 skinless, boneless chicken breast halves
- salt and ground black pepper to taste
- 1 (14.5 ounce) can diced Mexican-style stewed tomatoes
- 1 (14 ounce) package instant rice
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can water
- 2/3 cup shredded Mexican cheese blend
- 12 corn tortilla chips, crumbled, or more to taste
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken breasts in the bottom of a casserole dish. Season with salt and pepper.
- Combine Mexican-style tomatoes, rice, celery soup, and chicken soup in a bowl. Pour mixture over the chicken breasts. Cover casserole with aluminum foil.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove aluminum foil. Add Mexican cheese blend and tortilla chips to casserole. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil until cheese is melted and bubbly, about 5 minutes.
07/27/2019
recipepes.com
mexican chicken and rice casserole, recipe
PT15M
PT1H
5
455 calories