Mexican Chicken & Rice Cobbler

Mexican Chicken & Rice Cobbler – chicken and rice baked with a quick homemade biscuit crust. Comfort food at its best! We make this at least once a month. Chicken, Mexican rice, chicken broth, pepper, taco seasoning, flour, salt, baking powder, milk, and butter. Ready to eat in about an hour.

scooping mexican chicken casserole from baking dish

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Easy Mexican Casserole

This Mexican Chicken & Rice Cobbler is a new favorite at our house. Chicken and Mexican rice baked with a quick homemade biscuit crust. Think chicken and rice meets chicken and dumplings. YUM! Best of all, this casserole is super easy to make. I had this ready to bake before my oven preheated. YAY for easy weeknight meals! All you need is a salad and you are set. Comfort food at its best!

mexican chicken and rice cobbler in baking dish

How to Make Mexican Chicken & Rice Cobbler

This casserole is super easy to make. Melt some butter in the bottom of a baking dish. Whisk together flour, salt, baking powder, milk, and taco seasoning. Pour the batter over the butter. Combine chopped chicken, cooked rice, chicken broth, and black pepper. Carefully spoon the chicken over the biscuit batter and bake.

  • Can substitute turkey for cooked chopped chicken.
  • I usually use a rotisserie chicken in this recipe.
  • This is also delicious with leftover grilled chicken. Our Margarita Grilled Chicken is great in this dish: https://www.plainchicken.com/margarita-grilled-chicken/
  • You can use Mexican or Spanish rice. Knorr, Rice-A-Roni, Ben’s Original, and Old El Paso are all good.
    • I like to use Ben’s Original, Knorr’s, or Great Value microwavable ready rice pouches. Each pouch is two cups of rice.
  • Here is our recipe for Homemade Taco Seasoning: https://www.plainchicken.com/homemade-taco-seasoning/
  • Feel free to toss some vegetables and cheese into the chicken mixture. Onions, peppers, black beans, corn, green chiles, jalapeños, and diced tomatoes are all good.
  • Can double the recipe in a 9×13-inch pan. You may need to add a few minutes to the cooking time.
scooping mexican chicken and rice cobbler from baking dish

What to Serve with Mexican Chicken & Rice

This casserole has been on repeat at our house. We’ve made it several times and absolutely LOVE it! This is a hearty dish so you don’t need a lot of side dishes to go with it. We usually just make a salad or some black beans. Give this a try the next time you need a quick and easy meal. I promise you won’t be disappointed!

Here are a few of our favorite recipes from the blog that go great with this chicken casserole:

Mexican Chopped Salad

Mexican Chopped Salad –  the perfect side to all of your favorite Mexican recipes! Lettuce, corn, black beans, tomatoes, avocados,…

Frozen Strawberry Margarita Pie

Frozen Strawberry Margarita Pie – seriously delicious!! No-bake! Easy no-churn ice cream pie. Graham cracker crumbs, sugar, butter, sweetened condensed…

scooping mexican chicken casserole from baking dish

Mexican Chicken & Rice Cobbler

Yield: 4 people
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Mexican Chicken & Rice Cobbler – chicken and rice baked with a quick homemade biscuit crust. Comfort food at its best! We make this at least once a month. Chicken, Mexican rice, chicken broth, pepper, taco seasoning, flour, salt, baking powder, milk, and butter. Ready to eat in about an hour.

Ingredients:

  • 4 Tbsp butter

Biscuit Batter

  • 1 cup flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • tsp taco seasoning

Chicken Mixture

  • 2 cups chopped cooked chicken
  • 2 cups cooked Mexican or Spanish rice
  • 2 cups chicken broth
  • black pepper to taste

Instructions:

  • Preheat oven to 350ºF.
  • Place butter in a 9×9-inch baking dish and place in the preheated oven until melted. Remove dish from oven.
  • Whisk together flour, baking powder, salt, milk, and taco seasoning. Pour over melted butter.
  • Mix together chopped chicken, cooked Mexican rice, chicken broth, and pepper. Spoon the chicken mixture into the center of the casserole so that the batter forms a ring around the outside edge.
  • Bake for 50 minutes to 1 hour until the biscuit topping is golden brown. Let stand five minutes before serving.

Notes:

  • Can substitute turkey for cooked chopped chicken.
  • I usually use a rotisserie chicken in this recipe.
  • This is also delicious with leftover grilled chicken. Our Margarita Grilled Chicken is great in this dish: https://www.plainchicken.com/margarita-grilled-chicken/
  • You can use Mexican or Spanish rice. Knorr, Rice-A-Roni, Ben’s Original, and Old El Paso are all good.
    • I like to use Ben’s Original, Knorr’s, or Great Value microwavable ready rice pouches. Each pouch is two cups of rice.
  • Here is our recipe for Homemade Taco Seasoning: https://www.plainchicken.com/homemade-taco-seasoning/
  • Feel free to toss some vegetables and cheese into the chicken mixture. Onions, peppers, black beans, corn, green chiles, jalapeños, and diced tomatoes are all good.
  • Can double the recipe in a 9×13-inch pan. You may need to add a few minutes to the cooking time.
  •  

Steph

Remember this recipe

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
scooping mexican chicken casserole from baking dish
mexican chicken and rice cobbler in baking dish
mexican chicken and rice cobbler in baking dish

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