Tex-Mex Chicken Rice Casserole (Freezer Meal)

This recipe is so easy and can also be a great use of leftover rice.  Just freeze your small portions of rice until you have the 2 and a half cups the recipe calls for.  My family hates leftovers and has yet to realize they are eating leftover rice.  I also have family members that don’t like cilantro but I have found that flat leaf parsley adds color without the soapy taste of cilantro. If your family likes cilantro feel free to use it. I left it out completely this time and the dish still tastes great.


To make this a freezer meal:  Cook chicken through by baking it in the oven.  Assemble dish then freeze.


 I serve this dish with a side of chips and salsa.



 4 chicken breast halves – pounded even so they cook evenly and cut into smaller pieces
 1 package taco seasoning
 1 jar salsa con queso
 ¾ cup milk
 1 can (4.5 ounces) chopped green chilies
 1 medium tomato chopped and seeded
 2 ½ cups cooked white rice
Shredded lettuce
1 cup shredded Mexican cheese
Chopped cilantro or flat leafed parsley if desired (I leave it off)

 Heat oven 350 degrees In a skillet cook chicken 6 to 8 minutes turning once. This is a guideline. Your chicken will cook another 20 minutes, but depending on its thickness you may need to cook it longer. I always have to cook mine about 12 minutes prior to putting it into the oven. If you are prepping this as a freezer meal, bake your chicken at 350 until fully cooked.

 In large bowl, stir together salsa con queso, milk and chopped green chilies; stir in ¼ cup chopped tomato.

Reserve one-fourth of the sauce mixture. Stir rice into remaining sauce mixture. Place rice mixture in casserole dish and place cooked chicken on top.

Top with reserved sauce mixture, then shredded cheese.

Cover with foil. Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).

 Garnish with tomatoes, shredded lettuce, cilantro or parsley.






Preheat oven to 350 degrees.
 In a skillet cook chicken 6 to 8 minutes turning once. This is a guideline. Your chicken will cook another 20 minutes, but depending on its thickness you may need to cook it longer. I always have to cook mine about 12 minutes prior to putting it into the oven.
 In large bowl, stir together salsa con queso, milk and chopped green chilies; stir in ¼ cup chopped tomato. Reserve one-fourth of the sauce mixture.
 Stir rice into remaining sauce mixture.
Place rice mixture in casserole dish and place cooked chicken on top.
 Top with reserved sauce mixture, then shredded cheese.
 Cover with foil. Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
Garnish with tomatoes, shredded lettuce, cilantro or parsley.


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