Do you find yourself making the same dinners over and over again? I sometimes get in a routine of doing that, and it’s not always a bad thing because they are obviously meals that you and your family are enjoying or you wouldn’t be making them, right? I think my problem sometimes is that I am a little too tired to get extra creative in the kitchen. This month I made a promise to myself that I was going to make NEW dinner meals for my family. Hopefully these tasty new dinner meals I’ll be sharing over the next few weeks will make their way onto your family’s menu too! This Cheesy Fiesta Chicken & Rice Casserole was a big winner at our house and I think you’re really going to like it!
Every week I make my Perfectly Roasted Chicken Breast to chop up and use throughout the week in casseroles, in sandwiches, soups or even to freeze ahead of time as a shortcut in my kitchen. It’s quick and easy and who doesn’t like to save themselves some time if they can?
Tender chicken breast pieces are baked with brown rice in a flavorful and creamy mixture of peppers, tomatoes, chiles, onion, garlic and yummy Monterey Jack & Sharp Cheddar Cheeses for a family meal that usually doesn’t leave our family with any leftovers…and that’s a good thing! 😉
Softening your veggies and getting everything prepared to go into the oven takes about 20 minutes. This can easily be done on a busy weeknight even while you are doing other little things here and there around your kitchen like setting the table, unloading the dishwasher, etc.
After you top the casserole with it’s final layer of cheese, you bake it for 35 minutes and your dinner is served!
We love to top this casserole with a dollop of cool sour cream with a freshly chopped cilantro. Yum! It’s a comforting meal that will warm up your family up on a chilly Fall evening. Enjoy!
Ingredients
- 1/4 cup unsalted butter
- 2 Tbsp. extra virgin olive oil
- 1 small onion, chopped finely
- 1/2 yellow pepper, chopped finely
- 1/2 green pepper, chopped finely
- 1 large garlic clove, minced
- 1 Tbsp. chili powder
- 2 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 (15 oz.) can diced tomatoes & green chiles
- 4 cups chicken stock
- 2/3 cup flour
- 1 cup milk
- 3-4 cups cooked boneless, skinless chicken breast, chopped into bite sized pieces
- 3 cups uncooked instant rice (white or brown)
- 2 cups freshly grated Sharp Cheddar Cheese
- 1 cup freshly grated Monterey Jack Cheese
- sour cream for garnish
- freshly chopped cilantro for garnish
Instructions
- Preheat your oven to 350 degrees.
- In a stock pot, melt your butter and warm the oil together over medium-high heat.
- Add your chopped onion, peppers and garlic to soften.
- Add your seasonings and continue to stir until softened.
- Add the chicken stock, stir and bring to a low boil.
- Turn off the heat and slowly add your flour while whisking to ensure there are no lumps.
- Slowly add your milk, continually stirring.
- Add your chicken and the rice and stir well.
- Lightly grease the bottom of a 9 x 13 casserole dish and pour half of the mixture into the dish.
- Spread out evenly and top with half of the cheese.
- Add the remaining chicken and rice mixture and top with the remaining cheese.
- Bake for 35 minutes or until nice and bubbly and golden brown around the edges.
- Serve warm with sour cream and freshly chopped cilantro.
- Serves 6 generously.
- Enjoy!
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This looks like an extremely hearty meal, great recipe!
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Thanks Eric! It was really good! My kiddos have already requested it again for next week! 🙂