Easy Mexican Chicken Casserole

Do you have certain recipes that you turn to when you are stuck with an entire family of hungry people asking you, “WHAT’S FOR DINNER TONIGHT?!?” I know I do. Those recipes that are so simple, I know them by heart. Those recipes that I usually have the ingredients I need already on hand when the tragedy strikes that I just don’t feel like cooking an extravagant dinner? This Mexican Chicken Casserole is the perfect answer. After all, how can a recipe be simplified any more than one that only calls for 4 different things??

For this recipe, I use 2 boxes of Mexican rice, 2 cans cream of mushroom, chicken, and cheese. How can anyone go wrong with this combination of ingredients? I first start by cooking the rice per the package directions. (I use Rice-a-Roni Mexican rice because it’s usually around $1/box and it tastes good). Once the rice is cooked, I line the bottom of a 9×13 casserole dish with it.

Now, I empty the 2 cans of cream of mushroom into a small bowl. Add the chicken next and mix it all up. You can use either drained canned chicken, freshly cooked chopped or shredded chicken, or this is even a perfect opportunity to use up the rest of that rotisserie chicken you bought for dinner the other night! Whichever way you choose to go, once this is mixed, spread it over the rice.

Now, it is time for the cheese! Add as much (or as little?) as you like! This casserole is BEST with shredded pepper jack all over it, but my children currently “require” cheddar or colby jack, which is still good.

Now, we bake that thing at 350° for 20-25 minutes until the cheese is nice and melty and the cream of mushroom is bubbling around the edges.

My family always assumes that I’ve slaved over this dish, when really, the hands on time is quite limited! Dig in and enjoy! What are some simple recipes you like to make? Let me know in the comments!