Mexicali Chicken and Rice Casserole

Mexicali chicken and rice casserole

INGREDIENTS:

  • 14.5 oz. Chicken Broth
  • 10.5 oz. can of corn, drained
  • 4 oz. Diced Green Chilis
  • 3/4 Cup uncooked white rice
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Tablespoons flour
  • 1  teaspoon garlic salt
  • 1 teaspoon paprika
  • 1 chicken cut into pieces (skin removed)

INSTRUCTIONS:

  1. Heat oven to 375 degrees.
  2. Heat oil in Dutch oven or large pot until  hot
  3. Add onions,  bell pepper and  garlic
  4. Cook until tender
  5. Add beans,  tomatoes, broth,  chilis, corn,  rice,  chili powder, salt and pepper.
  6. Stir to  combine
  7. Pour into greased 9″ x 13″ baking dish
  8. Combine flour, garlic salt, and paprika in a gallon bag and shake to mix
  9. Coat chicken and  place chicken pieces on rice.  Press lightly into the rice.
  10. Cover the dish with foil.
  11. Bake at 375 for 60 – 75 minutes  until juices run clear from the chicken.
  12. Remove the foil and bake another 15 minutes until brown.

 

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