Mexican Chicken Casserole

Total Time Prep: 15 min. Bake: 30 min.
Yield 10 servings
Test Kitchen Approved
This Mexican chicken casserole is just the ticket when you want a substantial but simple meal. Cooked chicken, canned soup, evaporated milk and aromatic vegetables create a dish—and an aroma—that will make your mouth water.

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

  1. 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.
  2. Transfer to a greased 13x9-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.

Nutrition Facts

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

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
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC