Spicy Mexican Chicken & Rice Casserole


Well, it is officially cold!! I had to break out my scarves and mittens this week, as temperatures dipped below freezing, and I’m not a fan. My feet were even cold yesterday while I was sitting at work, and I had boots on. It’s just not right. Since it was so cold, and I since I’m completely not ready for it, I decided to make a casserole that’s comforting on a cold fall evening, but still reminds me of warm days. It’s a Mexican casserole made with chicken, rice, black beans, a bunch of veggies, and yummy Mexican spices, and of course a little cheese on top (because I cant help myself).

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Cook some rice according to package directions. Meanwhile sauté some peppers and onion together, and sprinkle with cumin and chili powder. Cook the peppers and onion until tender, and put in a large mixing bowl. To the bowl, add some cooked chicken that’s been diced, corn, black beans, and diced tomatoes and combine. Add some more cumin, chili powder, and cilantro. Then add a can of Campbell’s Creamy Poblano and Queso soup, with a little bit of sour cream. Stir together to combine. Add in rice once its cooked and combine. Pour into a 9×13 baking pan and sprinkle with cheese. Bake in 350° oven for 15-20 minutes, or until cheese is melted, and casserole is hot.


Spicy Mexican Chicken & Rice Casserole


  • 2 cups chicken breasts, cooked & dices
  • 1 cup rice
  • 1 can black beans
  • 1 cup corn
  • 1 bell pepper, diced
  • 1 medium onion, diced
  • 1 jalapeno, diced & seeded
  • 1 ½ tsp. cumin
  • 1 tsp. chili powder
  • 1 tbsp fresh cilantro, chopped -OR- 1 tsp dried cilantro
  • 1 can Creamy Poblano and Queso soup
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese


Preheat oven to 350° F. Cook rice according to package directions. In a skillet, cook both peppers and onion in a little oil and sprinkle with 1/2 tsp cumin, and a dash of chili powder. Cook until tender. In large mixing bowl, stir togther remaining ingredients, except cheese. Once the pepper and onion mix is done add to the bowl, and same with the rice. Pour into a 9×13 pan and sprinkle with cheese. Bake in oven at 350 for 15-20 minutes.


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