{"id":214320,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/mexican-chicken-bake\/"},"modified":"2024-09-20T20:40:04","modified_gmt":"2024-09-21T01:40:04","slug":"mexican-chicken-bake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/mexican-chicken-bake\/","title":{"rendered":"Mexican Chicken Casserole"},"content":{"rendered":"<p>Casseroles and bakes are some of the simplest dishes you can make, and this Mexican chicken casserole is a great way to get dinner on the table. Chicken and cheese mixed with rice, soup and milk form a hearty, rich casserole, with onions and peppers as the main seasonings. Each bite has just the right combination of chicken meat and luscious, melted cheese. This recipe comes together quickly and takes about 30 minutes to bake, and it&#8217;s a great choice for those nights you crave something creamy and truly tasty.<\/p>\n<h2>Mexican Chicken Casserole Ingredients<\/h2>\n<ul>\n<li><strong>Onion:<\/strong> Starting off with some cooked onion gives this casserole a good, savory base flavor.<\/li>\n<li><strong>Green pepper:<\/strong> Using green peppers instead of red, yellow or orange adds a more interesting flavor to the casserole. The other colors tend to be a bit sweeter and more mild, while the taste of green peppers stands out among the cheese and cream. Plus, green bell peppers are usually less expensive than the others.<\/li>\n<li><strong>Jalapeno peppers:<\/strong> Jalapenos provide some spice; if you&#8217;re not keen on too much spice though, remove the seeds before adding the peppers to the pan. Remember to wear gloves when cutting them up, especially if you have sensitive skin.<\/li>\n<li><strong>Butter:<\/strong> What better way to soften up those aromatic vegetables than to saute them in butter? Use unsalted butter to better control the amount of sodium in the dish.<\/li>\n<li><strong>Condensed cream of chicken soup:<\/strong> Cream of chicken soup provides a creamy texture and is easier to use than making your own cream sauce. Add it to the recipe undiluted.<\/li>\n<li><strong>Evaporated milk:<\/strong> Milk in casseroles provides more moisture in general, but evaporated milk specifically is a lot richer because it&#8217;s so much more concentrated than regular milk. It also has less fat than cream, so you increase the richness of the casserole without making the dish <em>too<\/em> rich.<\/li>\n<li><strong>Long-grain rice:<\/strong> Rice very easily soaks up all that lovely soup and milk, creating a creamy, substantial foundation for the chicken and cheese.<\/li>\n<li><strong>Chicken:<\/strong> Adding cooked chicken shortens the preparation time.<\/li>\n<li><strong>Colby-Monterey Jack cheese:<\/strong> This mix of shredded cheeses melts very well when baked. The mix of orange Colby and white Monterey Jack also gives the chicken Mexican casserole a slightly more interesting appearance.<\/li>\n<li><strong>Green onions (optional):<\/strong> Add some sliced green onions as a garnish when serving.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the aromatics and combine the ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2036710\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Mexican-Chicken-Casserole_TOHD24_22214_NicolePerry-5-scaled.jpg?fit=700%2C1024\" alt=\"Mexican Chicken Casserole ingredients ready to combine\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Nicole Perry for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat your oven to 350\u00b0F. In a large skillet, cook the onion, green pepper and jalapeno peppers in butter until they become tender. In a large bowl, combine the soup and milk, then stir in the rice, chicken, 2 cups of the cheese and the onion-pepper mixture.<\/p>\n<h3>Step 2: Bake the casserole<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2036711\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Mexican-Chicken-Casserole_TOHD24_22214_NicolePerry-6-scaled.jpg?fit=700%2C1024\" alt=\"Assembling Mexican Chicken Casserole\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Nicole Perry for Taste Recipes<\/span><\/span><\/p>\n<p>Pour the casserole mixture into a greased 13&#215;9-inch baking dish, then bake it, uncovered, for 25 minutes. Sprinkle the top with the remaining cheese and bake the casserole for another 5 to 10 minutes, until the casserole is heated through and the cheese has melted.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2036707\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Mexican-Chicken-Casserole_TOHD24_22214_NicolePerry-1-scaled.jpg?fit=700%2C1024\" alt=\"Serving Mexican Chicken Casserole\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Nicole Perry for Taste Recipes<\/span><\/span><\/p>\n<h2>Mexican Chicken Casserole Variations<\/h2>\n<ul>\n<li><strong>Use turkey instead of chicken:<\/strong> If you don&#8217;t have cooked chicken that you&#8217;re trying to use up, but you do have turkey (or you&#8217;ve scored a great deal on some <a href=\"https:\/\/www.tasteofhome.com\/recipes\/herb-roasted-turkey-breast\/\" data-name=\"www.tasteofhome.com\/recipes\/herb-roasted-turkey-breast\/\" data-module=\"content engagement\" data-position=\"embedded links\">turkey breast<\/a> or tenders at the market), you could try using that in place of the chicken. The taste of the casserole may be slightly different, just because turkey and chicken don&#8217;t taste exactly the same. Cook raw turkey before adding it to the casserole.<\/li>\n<\/ul>\n<h2>How to Store Mexican Chicken Casserole<\/h2>\n<p>For leftover casserole, divide up the remaining food into servings and put them in an airtight container. Use them within three days. Or freeze individual servings in freezer-safe containers for up to three months.<\/p>\n<h3>Can you make Mexican chicken casserole ahead of time?<\/h3>\n<p>You can bake the casserole up to three days ahead of time and refrigerate it; be aware, however, that the rice will continue to soak up moisture, so the texture may be softer than it would be for freshly made casserole. To reheat an entire casserole, take it out of the refrigerator a half hour or so before reheating it; that lets it warm up and reduces the chance that the baking dish will be damaged from the sudden transition from cold to hot. Preheat the oven to 325\u00b0 to 350\u00b0, and bake the casserole, uncovered, for 20 to 30 minutes. You may want to cover the casserole during the last 5 to 10 minutes to avoid overbrowning the top and drying out the casserole. Check the casserole with an instant-read thermometer to ensure it&#8217;s reached at least 165\u00b0 internally. Check it in multiple spots, especially if your oven tends to heat unevenly.<\/p>\n<h2>Mexican Chicken Casserole Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2036708\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Mexican-Chicken-Casserole_TOHD24_22214_NicolePerry-2-scaled.jpg?fit=700%2C1024\" alt=\"Cheesy Mexican Chicken Casserole\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Nicole Perry for Taste Recipes<\/span><\/span><\/p>\n<h3>Can you use raw chicken instead of cooked chicken in chicken Mexican casserole?<\/h3>\n<p>You could use cubed raw chicken, but with a couple of warnings. First, if the chicken was originally frozen, ensure that it&#8217;s completely thawed. Using frozen or partially frozen raw chicken in this recipe will require a much longer cooking time, and you risk either overcooking the casserole or undercooking the chicken. Second, you are still going to need to cook the casserole for a longer time to ensure even thawed raw chicken cooks thoroughly, and you&#8217;re going to have to rely on checking the temperature of the dish as a whole because the chicken is in small pieces, scattered throughout the dish. Ensure the interior of the casserole reaches 165\u00b0.<\/p>\n<p>If you really don&#8217;t have a lot of time, pick up a rotisserie chicken and add the shredded meat. And if you want to experiment, try making your own <a href=\"https:\/\/www.tasteofhome.com\/recipes\/rotisserie-style-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/rotisserie-style-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">rotisserie-style chicken<\/a> at home.<\/p>\n<h3>Can you customize Mexican chicken casserole?<\/h3>\n<p>Casseroles are one of those dishes where you can mix in foods that you&#8217;re trying to use up as you clear out your refrigerator. If you&#8217;ve got any cans of black beans or diced tomatoes and chilis that are nearing their best-if-used-by date, drain them and try adding them to this recipe.<\/p>\n<p>You can also adjust the spices, adding ground cumin or chili powder if you want more depth or spice. Just be sure you keep an eye on how many spicy ingredients you put into the recipe, if you or your family don&#8217;t want too much heat. You can add some garnishes just before serving this casserole too; try sprinkling chopped cilantro over the top or adding dollops of sour cream or a <a href=\"https:\/\/www.tasteofhome.com\/article\/substitute-for-sour-cream\/\" data-name=\"www.tasteofhome.com\/article\/substitute-for-sour-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">sour cream substitute<\/a> to each serving.<\/p>\n<h3>What can you serve with chicken Mexican casserole?<\/h3>\n<p>While this casserole contains some onion and peppers, it doesn&#8217;t really contain that much in the way of veggies. Serve a vegetable dish like this Mexican <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mexican-layered-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/mexican-layered-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\">layered salad<\/a> for a fresh, crunchy side that stays on theme.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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,\u00c4\u00eeand an aroma,\u00c4\u00eethat will make your mouth water.<\/p>\n","protected":false},"author":8036,"featured_media":2108043,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304162,305883,306910,307330,306930,304328,305271,304292,305487,304338,303887,306848,307733,304268,307307,305383,305374,307723,324623,307579,307559,304243,304150,303883,307614,307594],"categories-v2":[309439,311532,309906,310369,311555,311552,309929,308988,308984,309216,308305,310796,308992,308478,309603,310694,259483,310342,309391,309381,310685,309177,310563,310541,309586,309434,308476,310591,339211],"coauthors":[343419],"recommended_recipes":[{"post_title":"Salsa Verde Chicken 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Chicken Casserole","datePublished":"2018-01-01","dateModified":"2024-09-20","prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Mexican-Chicken-Casserole_EXPS_TOHD24_22214_NicolePerry_3.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"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\u2014and an aroma\u2014that will make your mouth water.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the aromatics and combine the ingredients","text":"Preheat your oven to 350\u00b0F. In a large skillet, cook the onion, green pepper and jalapeno peppers in butter until they become tender. In a large bowl, combine the soup and milk, then stir in the rice, chicken, 2 cups of the cheese and the onion-pepper mixture.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Mexican-Chicken-Casserole_TOHD24_22214_NicolePerry-5-scaled.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the casserole","text":"Pour the casserole mixture into a greased 13x9-inch baking dish, then bake it, uncovered, for 25 minutes. Sprinkle the top with the remaining cheese and bake the casserole for another 5 to 10 minutes, until the casserole is heated through and the cheese has melted.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Mexican-Chicken-Casserole_TOHD24_22214_NicolePerry-6-scaled.jpg?fit=700,1024"}],"recipeYield":"10 servings","author":[{"@type":"Person","name":"Suzanne S. Wiley"}],"nutrition":{"@type":"NutritionInformation","calories":" 401 calories","fatContent":"21g fat (13g saturated fat)","cholesterolContent":"93mg cholesterol","sodiumContent":"551mg sodium","carbohydrateContent":"26g carbohydrate (5g sugars","fiberContent":"1g fiber)","proteinContent":"24g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4,"reviewCount":10,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","video":{"@type":"VideoObject","name":"Mexican Chicken Bake","description":"Check out this video for how to make Mexican Chicken Bake.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/cBPCjhdA\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/cBPCjhdA-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cathyg56"},"reviewBody":"<p>I cut recipe in half, and it was very good.  I did add some additional ingredients, might have been a bit bland had I not.  I seasoned the chicken with a five spice mix that use very often. (Rosemary, thyme, red hot pepper flakes, mixed pepper corns and minced dried garlic plus some coarse salt in a hand grinder.  Love it, use it all the time!)  When mixing ingredients all together I added some cumin, a few red pepper flakes and a small can of green chilies.  Otherwise followed the recipe.  Very tasty, will make again.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-09-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Debglass11"},"reviewBody":"<p>We loved this!  Super easy to put together and delicious.  Made as written.  Next time I may think about adding a little cumin and chili powder to the soup mixture for a little added zip.  Great and easy weeknight meal!  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mark259"},"reviewBody":"Amazing dish seasons the Chicken salt and pepper yummy add the rice onions and and peppers worth it would make again. Yes its that good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ms11145"},"reviewBody":"<p>As in the tip section, I added corn, black beans and salsa.  Great fixed this way.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-02-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"karen7141"},"reviewBody":"<p>I really like this recipe. I usually cut in half. I add a good sprinkling of taco seasoning. Otherwise I make as per recipe.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dave917"},"reviewBody":"No seasoning is mentioned. Always a red flag for me. This was bland even after I added seasoning. Not a keeper for me.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-03-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rwrench"},"reviewBody":"<p>My spin:  I didn't cook the onions or peppers.  Left out the jalape\u00f1os.   Used Cream of chicken soup with herbs AND a can of Buffalo style cream of chicken.  Cooked rice in chicken stock.  Added garlic and onion powder.  Very nice flavor!  Had a nice kick to it.  Family enjoyed it!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-08-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Judy319"},"reviewBody":"<p>Cut recipe in half. Added cumin, salt, pepper, garlic, and red pepper flakes. Delicious <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-12-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Queenlalisa"},"reviewBody":"<p>I liked it. Tasty. I did add a little more spice. My husband likes s<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Krista Ann","givenName":"Krista","familyName":"Ann"},"reviewBody":"Yummy! It is a very soothing dish to my family's sore throats.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Mexican Chicken Bake","description":"Check out this video for how to make Mexican Chicken Bake.","url":"http:\/\/content.jwplatform.com\/videos\/cBPCjhdA-Uot7Fvi8.mp4","duration":"1m13s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/321cv81u8203m0tbq5s8cy2v81xbb648.jpg","advertising":"","jw_id":"cBPCjhdA","jw_url":"http:\/\/content.jwplatform.com\/videos\/cBPCjhdA-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/cBPCjhdA\/poster.jpg?width=720","jw_publish_date":"2023-03-01T00:00:00"},"rms_legacy_id":"22214","romance_copy_dek":"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\u2014and an aroma\u2014that will make your mouth water.","enhanced_recipe_title":"Mexican Chicken Casserole","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 medium onion, chopped","IngredientText":"1 medium onion, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 small green pepper, chopped","IngredientText":"1 small green pepper, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large jalapeno peppers, seeded and chopped","IngredientText":"2 large jalapeno peppers, seeded and chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup butter, cubed","IngredientText":"1\/4 cup butter, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cans (10-3\/4 ounces each) condensed cream of chicken soup, undiluted","IngredientText":"2 cans (10-3\/4 ounces each) condensed cream of chicken soup, undiluted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (12 ounces) evaporated milk","IngredientText":"1 can (12 ounces) evaporated milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 cups cooked long grain rice","IngredientText":"4 cups cooked long grain rice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 to 4 cups cubed cooked chicken","IngredientText":"3 to 4 cups cubed cooked chicken"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups (12 ounces) Colby-Monterey Jack cheese, divided","IngredientText":"3 cups (12 ounces) Colby-Monterey Jack cheese, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":" Sliced green onions, optional","IngredientText":" Sliced green onions, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Mexican-Chicken-Casserole_EXPS_TOHD24_22214_NicolePerry_3.jpg","RecipeId":22214,"AttachmentSourceId":null,"AttachmentSource":"Nicole Perry for Taste Recipes","PhotoCredit":"Mexican Chicken Casserole Recipe photo by Nicole Perry for Taste Recipes","VideoCode":"[dam-video dam-id=\"48457\" ol-id=\"T07332T\"]","RecipeAttachmentFileName":"Mexican-Chicken-Casserole_EXPS_TOHD24_22214_NicolePerry_3.jpg","ContributorId":null,"Firstname":"Linda","Lastname":"Humphrey","City":"Buchanan","StateDescription":"Michigan","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. Bake: 30 min.","MinimumServingQuantity":10,"MaximumServingQuantity":10,"Yield":"10 servings.","DigitalTitle":"Mexican Chicken Casserole","SubmittedTitle":"Mexican Chicken Bake","RecipeTypeId":1,"AverageRating":4.4,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT21_22214_F_0729_1.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":30,"TotalTimeInMinutes":45,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Mexican Chicken Bake","OriginalSourceProject":"Mexican Chicken Bake","ContestPlacement":"","Trailer":"<h2>Mexican Chicken Bake Tips<\/h2><h3>How can you make Mexican chicken bake your own?<\/h3>The beauty of this dish is that you can use it as an excuse to clean out your pantry, or to play with different ingredients and spices. Black beans, corn and tomatoes would all make great additions to Mexican chicken bake, as would a dash of cumin or chili powder for a nice kick. Fresh cilantro and a dollop of sour cream (or the perfect <a href=\"https:\/\/www.tasteofhome.com\/article\/substitute-for-sour-cream\/\">sour cream substitute<\/a>, plain Greek yogurt) would make great garnishes at the end!<h3>Can you put raw chicken in Mexican chicken bake?<\/h3>If you\u2019re short on time or are simply looking for a convenient option, we would suggest using shredded rotisserie chicken before using raw chicken (if you\u2019re feeling adventurous, you can even make your own <a href=\"https:\/\/www.tasteofhome.com\/recipes\/rotisserie-style-chicken\/\" =\"\"=\"\">homemade rotisserie chicken<\/a>!). However, you can use cubed raw chicken breast or chicken thighs if it\u2019s all you have\u2014just bear in mind that raw chicken will take longer to cook. Make sure that the dish cooks until it reaches 160\u00b0F. <h3>How do you store Mexican chicken bake?<\/h3>If you plan on making Mexican chicken bake ahead of time, this dish can safely be kept for 3 to 4 days in the refrigerator. Place leftovers in a well-sealed container, and if you plan on freezing them, we suggest portioning them out into single serving containers for easy thawing and reheating. If you liked this recipe, try this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/burrito-bake\/\">burrito bake<\/a> next.<br><br><i>\u2014Ellie Crowley, Taste Recipes Culinary Assistant<\/i>","Metadescription":"This Mexican chicken bake is an easy and delicious dinner any night of the week. Make it your own by topping it with a dollop of sour cream! ","DigitalHeadnotes":"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! \u2014Linda Humphreys, Buchanan, Michigan","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. 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.","SequenceNo":1},{"Direction":"   Transfer to a greased 13x9-in. baking dish. Bake, uncovered, for 25 minutes. Sprinkle with the remaining cheese. 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Black beans, corn and tomatoes would all make great additions to Mexican chicken bake, as would a dash of cumin or chili powder for a nice kick. Fresh cilantro and a dollop of sour cream (or the perfect <a href=\"https:\/\/www.tasteofhome.com\/article\/substitute-for-sour-cream\/\">sour cream substitute<\/a>, plain Greek yogurt) would make great garnishes at the end!<h3>Can you put raw chicken in Mexican chicken bake?<\/h3>If you\u2019re short on time or are simply looking for a convenient option, we would suggest using shredded rotisserie chicken before using raw chicken (if you\u2019re feeling adventurous, you can even make your own <a href=\"https:\/\/www.tasteofhome.com\/recipes\/rotisserie-style-chicken\/\" =\"\"=\"\">homemade rotisserie chicken<\/a>!). However, you can use cubed raw chicken breast or chicken thighs if it\u2019s all you have\u2014just bear in mind that raw chicken will take longer to cook. Make sure that the dish cooks until it reaches 160\u00b0F. <h3>How do you store Mexican chicken bake?<\/h3>If you plan on making Mexican chicken bake ahead of time, this dish can safely be kept for 3 to 4 days in the refrigerator. Place leftovers in a well-sealed container, and if you plan on freezing them, we suggest portioning them out into single serving containers for easy thawing and reheating. If you liked this recipe, try this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/burrito-bake\/\">burrito bake<\/a> next.<br><br><i>\u2014Ellie Crowley, Taste Recipes Culinary Assistant<\/i>"}]},"breadcrumb":[{"term_id":311532,"name":"Casseroles","slug":"casseroles","term_group":0,"term_taxonomy_id":311467,"taxonomy":"categories-v2","description":"These family-pleasing casserole recipes are sure to be a hit. 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