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Tex-Mex Chicken Casserole taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Tex-Mex Chicken and Rice Casserole in the Pressure Cooker

This easy Tex-Mex casserole combines tender chicken, flavorful rice, and spicy seasonings for a comforting meal perfect for any weeknight.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 people
Calories 302 kcal

Equipment

  • 1 9x13 inch baking dish greased
  • 1 oven preheated to 3754F
  • 1 aluminum foil to cover baking dish

Ingredients
  

Main ingredients

  • 1 medium onion diced
  • 6.9 ounce chicken flavored rice & vermicelli box
  • 2 cups chicken broth
  • 1 3/4 cups water
  • 2 boneless, skinless chicken breasts cubed
  • 15 ounce fire-roasted diced tomatoes can
  • 4.5 ounce chopped green chiles can
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1/4 teaspoon cayenne pepper
  • to taste salt and pepper
  • as needed Mexican blend shredded cheese

Instructions
 

Instructions

  • Preheat your oven to 3754F.
  • In a large mixing bowl, mix together chicken broth, water, chicken flavored rice & vermicelli, diced onion, fire-roasted diced tomatoes, chopped green chiles, cumin, chili powder, and cayenne pepper. Stir it well.
  • Add your cubed chicken breasts to the bowl and stir to coat with spices and broth.
  • Transfer mixture into a greased 9x13 inch baking dish spreading chicken pieces out.
  • Cover the baking dish tightly with aluminum foil to trap moisture.
  • Bake in the oven for 45 minutes to cook chicken and soak rice.
  • Remove foil and bake an additional 10 minutes to brown the top and make bubbly. Then let rest for 5 minutes before serving.

Notes

Serve hot topped with a little sour cream or fresh cilantro for extra flavor.