Creamy One-Pan Mexican Chicken and Rice Casserole
This Creamy One-Pan Mexican Chicken and Rice Casserole is a delightful twist on traditional baked casseroles, designed for speed and flavor. With tender chicken, vibrant vegetables, and a rich, creamy sauce, it brings the essence of Mexican cuisine right to your skillet. Using poblano pepper instead of bell pepper adds a hint of spice that elevates the dish, but feel free to adjust based on your preferences. Perfect for busy weeknights, this comforting meal is not only delicious but also a fantastic filling for burritos or enchiladas, making it a versatile addition to your recipe collection. Quick, easy, and oh-so-satisfying, this recipe will become a favorite in your home.
4
Servings
N/A
Calories
11
Ingredients
Ingredients
vegetable oil
1 (tablespoon)
butter
1 (tablespoon)
boneless skinless chicken breast
1 (lb, cut into bite-sized chunks)
onion
1/2 (cup, finely chopped)
poblano pepper
1 (finely chopped)
instant rice
1 (cup)
chicken stock
1 (cup (or broth))
chili powder
1/2 (teaspoon)
black pepper
1/4 (teaspoon)
paprika
1/4 (teaspoon)
cream of mushroom soup
10 (ounce can)
Instructions
1
In a large skillet, heat the vegetable oil and butter over medium heat until the butter is fully melted.
2
Add the bite-sized chicken pieces to the skillet, seasoning with chili powder, black pepper, and paprika. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
3
Add the chopped onion and poblano pepper to the skillet, stirring well to combine. Cook for an additional 3-4 minutes, or until the vegetables are soft and fragrant.
4
Stir in the instant rice, chicken stock, and cream of mushroom soup. Mix thoroughly until all ingredients are well combined.
5
Reduce the heat to low, cover, and let it simmer for about 10-12 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
6
Once cooked, remove from heat, garnish as desired, and serve warm. Enjoy your creamy casserole as a stand-alone meal, or use it as a filling for burritos or enchiladas.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Creamy One-Pan Mexican Chicken and Rice Casserole?
It is a quick and flavorful skillet meal featuring tender chicken, vegetables, instant rice, and a creamy mushroom sauce with Mexican-inspired spices.
How many servings does this recipe provide?
This recipe makes 4 servings.
What type of chicken is recommended for this casserole?
The recipe calls for 1 lb of boneless skinless chicken breast cut into bite-sized chunks.
Can I substitute the poblano pepper?
Yes, while the poblano adds a hint of spice, you can use a bell pepper if you prefer a milder flavor.
What kind of rice should I use?
You should use 1 cup of instant rice for this specific recipe.
How long does it take to cook the chicken?
The chicken should be cooked for about 5-7 minutes until it is browned and cooked through.
What spices are needed for the seasoning?
The seasoning mix includes 1/2 teaspoon of chili powder, 1/4 teaspoon of black pepper, and 1/4 teaspoon of paprika.
What liquid is used to cook the rice?
The recipe uses 1 cup of chicken stock or chicken broth.
Which cream soup is included in the ingredients?
A 10-ounce can of cream of mushroom soup is used to create the creamy texture.
Is this dish cooked in the oven?
No, this is a one-pan skillet meal cooked entirely on the stovetop.
When do I add the onion and poblano pepper?
Add the chopped onion and poblano pepper after the chicken has been browned.
How long should the vegetables sauté?
The vegetables should cook for an additional 3-4 minutes until they are soft and fragrant.
How long does the casserole need to simmer?
Once the rice and liquids are added, cover and simmer on low heat for 10-12 minutes.
How do I know when the rice is finished cooking?
The rice is done when it is tender and has absorbed most of the liquid.
Can this casserole be used for other dishes?
Yes, it makes a fantastic filling for burritos or enchiladas.
What fats are used to start the recipe?
The recipe uses 1 tablespoon of vegetable oil and 1 tablespoon of butter.
How should the onion be prepared?
The onion should be finely chopped, measuring approximately 1/2 cup.
Should I stir the rice while it simmers?
Yes, stir occasionally during the simmering process to prevent the rice from sticking to the skillet.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is designed for speed and is categorized as a quick meal and easy dinner.
What is the recommended garnish?
The recipe suggests garnishing as desired before serving warm.
How many ingredients are in this recipe?
There are 11 total ingredients in this recipe.
Does this recipe use regular or instant rice?
It specifically requires 1 cup of instant rice.
What is the spice level of this dish?
The poblano pepper and chili powder provide a hint of spice, but it is generally mild and comforting.
Can I use chicken broth instead of stock?
Yes, the recipe allows for either 1 cup of chicken stock or chicken broth.
Is this a gluten-free recipe?
This depends on the specific brands of cream of mushroom soup and chicken stock used; check labels for gluten-containing ingredients.
What type of pan is best for this recipe?
A large skillet is best to accommodate the chicken, vegetables, and rice together.
Can I use other types of meat?
The recipe is designed for chicken, but you could experiment with other proteins like ground turkey or shrimp if desired.
Why is the heat reduced to low after adding rice?
Reducing the heat to low allows the rice to absorb the liquid slowly without burning or drying out too quickly.
What should the texture of the finished casserole be?
The final result should be rich and creamy with tender rice and chicken.
How should the poblano pepper be chopped?
The poblano pepper should be finely chopped before adding it to the skillet.