Tuesday, May 11, 2010

Mexi-Rice ChickenBake

Poor Mr. Bear hasn't been eating very well since I became sick last week. Migraines do not allow a person to do much of anything - so he's been fending for himself in the kitchen. After my trip to the doctors office and the pharmacy, I was feeling MUCH better and the need to whip up something different for dinner. I searched through our almost bare cabinets and came up with some rice, corn, and chicken. From those ingredients I came up with a Mexi-Rice Chicken Bake that received many hugs and kisses from the Hubs.
1 bag Mexican Rice (Knoll's is a great brand)
1 can Mexican corn, drained
1 can 97% fat free cream of chicken soup
4 chicken thighs OR 2 cups shredded precooked chicken **
1 tablespoon cumin
1 teaspoon chili pepper
1 teaspoon garlic powder
1 cup shredded mozzarella cheese

1. Preheat oven to 350 degrees F. Cook rice according to directions on package, but for less time than instructed (3-4min). You do not want your rice to turn mushy while baking, so only cook the rice until it is partially soft and there is still liquid in the pan.
**2. If you are cooking the chicken thighs, place them in a deep skillet with 2 cups of water and simmer over medium heat until the meat begins to fall off the bone.
Take the thighs out of the stock and remove the skin. Then use a fork to shred the chicken from the bone. Strain the stock to remove any fat or skin that has fallen off of the chicken.
Add the chicken back to the stock and sprinkle in the cumin, chili pepper, and garlic powder. Set aside over low heat for 5 minutes.
3. In a casserole dish combine the rice, corn, soup, and chicken. Sprinkle with cheese.
4. Bake 20 minutes. Enjoy with a spoonful of your favorite salsa!

Note: I have no association with Knoll's - it's just my personal opinion!


  1. Great Job Caitlin! Your making the Hungry Southerner really hungry and jealous of these great recipes.

  2. This is SO making it into the dinner rotation. Thanks lady!