Chicken Chili Bake
A hearty and flavorful chicken chili bake combining tender cooked chicken, rice, and zesty salsa, seasoned with chili powder, oregano, and curry for a comforting meal. Perfect for family dinners or casual gatherings, it offers a balanced mix of protein, grains, and vegetables with a mild spicy kick.
Ingredients
- 1/2 cup brown rice ⓘ
- 1 3/4 cups chicken broth ⓘ
- 2 cups cooked chicken breast ⓘ
- 1 (12 oz.) jar medium salsa ⓘ
- 1 (10 3/4 oz.) can reduced sodium fat-free cream of chicken soup ⓘ
- 1 cup frozen whole kernel corn
- 1/2 cup chopped onion ⓘ
- 1 tablespoon reduced sodium Worcestershire sauce ⓘ
- 2 teaspoons chili powder ⓘ
- 1 teaspoon dried oregano ⓘ
- 1/2 teaspoon curry powder ⓘ
- 1/4 teaspoon pepper ⓘ
- vegetable cooking spray ⓘ
Instructions
- Combine rice and chicken broth in a saucepan; bring to a boil. Cover, reduce heat and simmer for 50 minutes or until rice is tender and moisture is absorbed.
- Combine cooked chicken, salsa, cream of chicken soup, corn, chopped onion, Worcestershire sauce, chili powder, oregano, curry powder, and pepper in a large bowl; stir in cooked rice.
- Spoon the mixture into a 2-quart casserole coated with vegetable cooking spray.
- Bake at 350°F for 30 minutes or until bubbly.
Tips & Substitutions
For added flavor, consider using leftover rotisserie chicken or any other cooked chicken you have on hand. You can replace the brown rice with quinoa for a quicker cooking time, or even use cauliflower rice for a low-carb option. Feel free to adjust the spice level by using mild or hot salsa, depending on your preference. This dish is great for meal prep, as it freezes well too.
Serving Suggestions
This Chicken Chili Bake pairs beautifully with a fresh green salad or tortilla chips for added crunch. Consider serving with a dollop of sour cream or avocado slices on top for creaminess. For a more substantial meal, it goes well alongside cornbread or a side of Mexican rice. Explore more Mexican recipes to complement this hearty dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the baked chicken chili for up to 3 months. To reheat, thaw overnight in the fridge, then bake at 350°F for 20-25 minutes or until heated through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Chili Bake contains roughly 358 calories, with 13g protein, 79g carbohydrates, and 9g fat. It is an excellent source of iron (176% of the Daily Value), dietary fiber (164% of the Daily Value), and calcium (97% of the Daily Value). Note that it is relatively high in sodium, at 626mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice in this recipe?
Yes, brown rice works well in this Chicken Chili Bake, but it requires a longer cooking time. Ensure you follow the simmering instructions carefully to achieve the right tenderness. If you're short on time, you might consider using pre-cooked rice to save effort.
What can I substitute for cream of chicken soup?
If you need a substitute for cream of chicken soup, you can make a simple homemade version using a roux of flour and butter, combined with chicken broth and milk. This will provide a similar creamy texture. Alternatively, you could use cream of mushroom soup if that suits your taste.
Can I make this dish vegetarian?
Absolutely! To make a vegetarian version, you can substitute the chicken with beans or lentils for protein. Use vegetable broth instead of chicken broth and ensure your cream of chicken soup alternative is plant-based. This will create a delicious and hearty vegetarian chili bake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).