Mexican Chicken and Rice Casserole


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This Mexican chicken and rice casserole be made from leftovers or with fresh chicken. It's great with chicken but you can also use other meats of your choice!

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  • 1 lb. chicken, cooked and cubed (or other meat)
  • 3 C. rice, cooked
  • 16 oz. sour cream
  • 1/2 lb. shredded cheese (mozzarella, Monterey Jack or cheese of your choice)
  • 1 4-oz. can green chilies, chopped
  • Parmesan cheese
  • black olives for garnish (optional)

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Layer first five ingredients in a casserole baking dish, repeat until ingredients are all used, garnish with olives. Bake  at 350 degrees for 25 minutes, until shredded cheese is bubbly and melted. Sprinkle with Parmesan cheese and bake for 5-10 additional minutes or until top is brown. 

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