Dinner Shortcuts: Chicken and rice Rotel tomato bake

Brandy O'Neill

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Throw it all together and bake it up. It's casserole at its finest.

Chicken and rice Rotel tomato bake

Dinnertime does not have to be hectic and crazy. This super-simple chicken and rice Rotel tomato bake is packed full of flavor and can easily be prepared in under 30 minutes.

Chicken and rice Rotel tomato bake

Chicken and rice Rotel tomato bake

Yields 2-4 servings

Ingredients:

  • 2 cups cooked shredded chicken, picked from a rotisserie chicken
  • 1 (10 ounce) can Rotel tomatoes
  • 1 (14 ounce) can whole tomatoes
  • 1/2 cup sliced green peppers
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Kosher salt and pepper, to taste
  • 1 (8 ounce) packet 90-second rice
  • 1/2 cup chicken stock
  • 1 cup shredded cheese

Directions:

  1. In a large skillet set over medium heat, add shredded chicken, Rotel tomatoes, whole tomatoes, green peppers, garlic, chili powder, smoked paprika, kosher salt and paprika.
  2. Stir together and mash down whole tomatoes.
  3. Once the mixture is hot add in rice (no need to cook it 90seconds, it's precooked), stock and stir. Let simmer until most of the liquid is evaporated.
  4. Top with shredded cheese and melt under the broiler in your oven.

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Chicken and rice casserole recipe

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Brandy O'Neill
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New York. Her food is influenced by her small town roots as well as her many travels around the world.