Baked Mexican Chicken and Rice Casserole
This baked Mexican chicken and rice casserole layers shredded chicken, roasted poblano peppers, corn tortillas, rice and a rich cheese sauce. It’s baked until bubbly and finished with a quick broil for a golden top, making a comforting, crowd‑pleasing dish.
Instructions
-
Preheat the oven to 380°F. Roast the poblano peppers, then blend them with 3/4 cup water to create a smooth sauce. In a saucepan melt the butter, add the onion and garlic, then stir in the heavy cream, blended poblano sauce, chicken bouillon and black pepper. Simmer briefly, then mix in the shredded chicken and half of the mozzarella.
In a greased baking dish, begin the first layer with a few corn tortillas, followed by a portion of the rice, then a layer of the chicken‑cream mixture. Repeat the layering once more (total two layers) ending with the remaining tortillas on top. Sprinkle the remaining mozzarella and the cotija or parmesan over the top, and garnish with the extra roasted poblano slice.
Cover the dish with foil and bake for 25 minutes. Remove the foil, then broil on high for the last 3 minutes until the cheese is golden and bubbly. Let rest briefly before serving.
Tips
If you have extra poblano peppers, add them for more flavor. The casserole freezes well; thaw completely, cover with foil and bake at 380°F for 35 minutes, then bake uncovered 10‑15 minutes to re‑crisp the top.
Video
“FAMOUS Baked Mexican Chicken and Rice Poblano Casserole Recipe” by Views on the road, watch on YouTube.
About this recipe
The casserole blends savory shredded chicken with the mild heat of roasted poblano peppers, creamy heavy‑cream sauce, and melted mozzarella for a rich, satisfying texture. The inclusion of corn tortillas adds a pleasant bite and helps hold the layers together. Serve it straight from the oven, garnished with fresh cilantro and a sprinkle of cotija or parmesan, for a Mexican‑inspired comfort meal.
This dish works well for family dinners, potlucks, or meal‑prep, as it freezes nicely. Reheat covered with foil at 380°F for about 35 minutes, then uncover for an extra 10‑15 minutes to restore the crispy top.
