This recipe for Tex Mex Chicken and Rice Casserole is one that I used to make for my husband all the time when we first got married. This recipe has been tucked away in my files for such a long time. I don’t think I’ve made it since about 2001! We seriously loved this recipe so much when we were a young married couple. It’s so super simple to make, it’s total comfort food, and the leftovers are terrific stuffed into a burrito.
I think my fondness for this recipe grew when I was pregnant with my son Brooks. I wanted Mexican food and nothing else the entire 9 months. Thank goodness we had a ton of little taco shops in San Diego, where we lived at the time. My husband was sent to just about every one of them to grab dinner 3 to 4 nights a week! On the occasion that I felt like cooking, I made this Tex Mex Chicken and Rice Casserole.
It’s awesome topped with some easy-to-make guacamole and sour cream. The recipe makes a lot, so you can eat leftovers for a couple of days. Eating mega Mexican food while pregnant must have had its effect on baby… since my teenager loves this now too. Enjoy!
Here are a few more Tex Mex recipes you might enjoy:
Slow Cooker Tex Mex Chicken and Beans Migas- Tex Mex Style Tex Mex Layered Salad Tex Mex Chicken and White Cheddar Spaghetti Tex Mex Black Eyed Pea Casserole One Pan Tex Mex Quinoa
