Mexican Chicken Bake
January 27, 2026 • 0 comments
I tried this recipe for the first time as a way to use leftover chicken. I replaced the cream of chicken and condensed milk in the original recipe with sour cream and farm fresh milk plus a few seasonings.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (1 cup) Long grain rice
- (1) Medium onion, chopped
- (1) Small green pepper, chopped
- (1 (4 oz) can) Diced green chilis (hot)
- (1/8 cup) Butter
- (1 1/2 cup) Sour cream
- (1 cup) Milk
- (1/4 tsp) Parsley
- (1/4 tsp) Cumin
- (1/4 tsp) Sea salt
- (2 cups) Cooked chicken, cubed
- (1 1/2 cups) Shredded colby-jack cheese, divided
Directions
Cook rice according to package directions.
In a skillet, melt butter and sauté onions and peppers until tender. Add chilis as well.
Whisk milk and sour cream together until smooth. Add parsley, cumin, salt, and 1 cup of the cheese.
Stir in chicken, cooked rice, and onion/pepper mixture.
Transfer to an oven-safe casserole dish.
Bake uncovered at 350 degrees for 25 minutes. Sprinkle with remaining cheese and bake an additional 5-10 minutes until the cheese is melted.
Enjoy!
*Adapted from Taste of Home
