South Of The Border Chicken And Rice
A flavorful, comforting dish combining tender chicken, creamy soups, and spicy tomatoes. Perfect for a family dinner, it offers bold Southwest flavors with cheesy rice, making it a satisfying and easy-to-make meal for those craving a taste of the border.
Ingredients
Instructions
- Combine cream of mushroom soup, cream of chicken soup, chicken broth, and diced Ro-Tel tomatoes in a large saucepan.
- Heat until well-blended.
- Spread cooked, cubed chicken in the bottom of a 9 x 13-inch pan.
- Add Mexicorn and shredded Cheddar cheese to the saucepan mixture and stir.
- Pour the mixture over the chicken in the pan.
- Prepare instant rice according to package instructions and stir into the saucepan mixture.
- Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes until bubbly and cheese is melted.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or cream cheese to the soup mixture. If you prefer a bit of heat, add diced jalapeños or a splash of hot sauce. You can substitute the Cheddar cheese with Monterey Jack for a different flavor profile. For a vegetarian version, replace the chicken with black beans and use vegetable broth instead.
Serving Suggestions
Serve this dish with a side of tortilla chips and salsa for a crunchy contrast. A fresh green salad can also complement the flavors nicely. For an extra kick, top with avocado slices or a dollop of guacamole. This dish pairs beautifully with Chicken Tortilla Soup for a hearty meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and heat in short intervals, stirring in between, until warmed through. Alternatively, you can reheat in the oven at 350°F (175°C) until bubbly. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of South Of The Border Chicken And Rice contains roughly 437 calories, with 20g protein, 28g carbohydrates, and 27g fat. It is an excellent source of protein (40% of the Daily Value), calcium (35% of the Daily Value), and vitamin A (26% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1424mg per serving (62% 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 leftover rotisserie chicken for this recipe?
Absolutely! Using leftover rotisserie chicken not only saves time but also adds extra flavor to the dish. Just ensure that the chicken is cubed and evenly distributed in the pan before adding the sauce mixture.
Can I make this dish ahead of time?
Yes, you can prepare the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What can I use instead of cream of chicken soup?
If you prefer a lighter option, you can substitute cream of chicken soup with a homemade white sauce or a can of cream of celery soup. For a vegan alternative, look for plant-based cream soups available in stores.
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).