Mexican chicken and rice casserole

Mexican chicken and rice casserole

Quick and easy Mexican chicken and rice casserole is a great weeknight family dinner recipe and is perfect served with creamy guacamole and salsa. 
Course Casserole, Chicken, Dinner
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 -6
Calories 648kcal
Author Alida Ryder


  • 1 onion finely diced
  • 4 cups cubed vegetables of your choice I used green, red and yellow bell peppers, fresh corn cut from the cob and zucchini
  • 2 garlic cloves crushed
  • 1 tablespoon enchilada spice
  • salt & pepper to taste
  • 2-3 cups left-over cooked chicken cubed
  • 4 cups cooked rice cooled
  • 1 cup crumbled Feta cheese
  • 1 can chopped tomatoes
  • salt & pepper to taste
  • 1 cup grated mozzarella
  • sliced chillies to serve
  • fresh coriander to serve
  • guacamole to serve


  • Pre-heat the oven to 180°c.
  • In a large frying pan, fry the onion in a splash of oil until soft and translucent.
  • Add the vegetables and saute until cooked. Add the garlic and season to taste then saute for another minute.
  • Remove from the heat and set aside.
  • Mix together the chicken, rice, cooked vegetables, Feta cheese and tomatoes then season to taste.
  • Transfer the mixture to a casserole dish then top with the mozzarella cheese and place in the oven.
  • Allow to bake for 15-20 minutes until the cheese is golden brown and all the ingredients are heated through.
  • Remove from the oven then serve with the chillies, coriander and guacamole.


Calories: 648kcal | Carbohydrates: 78g | Protein: 32g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 850mg | Potassium: 823mg | Fiber: 9g | Sugar: 5g | Vitamin A: 9770IU | Vitamin C: 31.9mg | Calcium: 420mg | Iron: 4mg