Easy Spicy Chicken and Rice Recipe

3196 days ago by | Category: Main Course, Recipes | 1 Comment

3 Nov

I’m whipping up this quick and easy recipe tonight for company coming over unexpectedly. This dish has become a staple in my cookbook because the ingredients are always in our pantry; which is a relief because it never requires me making a mad dash to the grocery store. I also like how I can decide exactly what spice level I wish by choosing either Mild or Hot Ro*Tel Diced Tomatoes.

Easy Spicy Chicken and Rice Casserole

Easy Spicy Chicken and Rice

  • 1.5 lb chicken tenderloins
  • 2 cans 14.5oz RO*TEL® Diced Tomatoes w/ Green Chile Peppers (Mild or Hot)
  • 2 cans 10.75oz Condensed Cream Of Chicken Soup
  • 1 cup uncooked Minute Rice White
  • Salt and pepper to taste
  • Celery Salt
  • Celery Flakes
  • Garlic Powder
  • Onion Powder
  • Cayenne Pepper

1. Preheat oven to 350 degrees

2. Cut chicken tenderloins into pieces and cook until no longer pink

3. While chicken is cooking add celery salt, celery flakes and garlic powder, cayenne pepper (the nice thing about this recipe is there are no measurements, just sprinkle in enough to coat the chicken)

4. In a medium bowl, combine tomatoes/chiles, soup, rice, spices. Mix well. (Use the same theory as above for the spices by adding a generous amount to the mixture)

5. Add 1/2 cup of water and stir until spices are mixed well

6. Place cooked chicken pieces in a 9 x 13 baking dish (for soupier casserole bake in 11 x 7 dish)

7. Spoon sauce over chicken

8. Bake for 45 minutes (or until rice is tender)

Easy Spicy Chicken Rice Baked

Share with us below if you make this yummy dinner. We’d love to hear if you added or took out any ingredients and how it turned out. I’m always looking for fun ways to spruce up my recipe book!

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