Mexican Chicken and Rice Casserole

Throw together this Mexican rice casserole in minutes, with chicken breasts under creamy soups, tortilla chips, and Mexican-style tomatoes.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 45 mins
• Calories: 364 Calories

Ingredients

• 1 (10.75 ounce) can condensed cream of chicken soup
• salt and ground black pepper to taste
• 1 (10.75 ounce) can condensed cream of celery soup
• 3 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can water
• 1 (14.5 ounce) can diced Mexican-style stewed tomatoes
• 1 (14 ounce) package instant rice
• ⅔ cup shredded Mexican cheese blend
• 12 corn tortilla chips, crumbled, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place chicken breasts in the bottom of a casserole dish. Season with salt and pepper.

Step 3

Combine Mexican-style tomatoes, rice, celery soup, and chicken soup in a bowl. Pour mixture over the chicken breasts. Cover casserole with aluminum foil.

Step 4

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 5

Remove aluminum foil. Add Mexican cheese blend and tortilla chips to casserole. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil until cheese is melted and bubbly, about 5 minutes.