Best Monterey Chicken Rice Bake Recipes

MONTEREY CHICKEN & RICE CASSEROLE

Steps:

• Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
• In a large bowl, combine cooked rice, cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup cheese, garlic and 1/2 can of French's French Fried Onions.
• Pour into prepared pan.
• Sprinkle remaining shredded cheese and onions on top of rice mixture.
• Bake, uncovered, for 40 to 50 minutes.

HUNT'S® MONTERREY CHICKEN AND RICE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together adobo seasoning, paprika, black pepper, and 1/4 teaspoon of the chili powder. Season 1 side chicken breasts with the mixture.
• Place olive oil in a large saucepan over medium; heat until the oil shimmers. Place chicken pieces in hot oil, seasoned side down. Brown on each side, about 2 minutes. Transfer to a plate.
• Add chopped onion to pot and cook over medium heat until translucent, about 3 minutes. Add rice, Hunt's® Diced Tomatoes (drained), corn, garlic, and remaining 2 teaspoons of chili powder, stirring to combine.
• When ingredients are well combined, add chicken broth, and stir.
• Place browned chicken pieces on top of the rice mixture, with browned side up, being careful not to submerge chicken.
• Cover and bake 15 minutes, then remove lid and continue baking about 5 minutes more.
• When chicken internal temperature reaches 165 degrees F (74 degrees C), place a slice of tomato and slices of avocado on top of each piece, and place a slice of pepper jack cheese on top.
• Return to oven and bake until cheese is melted, 3-4 minutes.
• Plate cooked chicken, then fluff rice with a fork, and serve alongside chicken. Garnish with fresh cilantro and snipped chives, if desired.

BAKED MONTEREY CHICKEN WITH ROASTED VEGGIES

Steps:

• Preheat oven to 400°. Place asparagus and red peppers in a greased 13x9-in. baking dish; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast just until crisp-tender, 5-8 minutes. Remove vegetables from dish., Season chicken with the remaining salt and pepper. In a large skillet, heat 1 tablespoon butter over medium heat; brown 3 chicken breasts on both sides. Transfer to the same baking dish. Repeat with an additional 1 tablespoon butter and remaining chicken. Top chicken with roasted vegetables., In same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth, cream and wine. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in 1 cup cheese until melted. Pour over chicken., Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes. Sprinkle with remaining cheese.

MONTEREY CHICKEN RICE-A-RONI CASSEROLE

Steps:

• Preheat oven to 350º F. Spray a 9x13-inch baking dish with cooking spray.
• Prepare Rice-A-Roni according to package directions. Add soup, sour cream, spinach, garlic, chicken, cheese, and half of the fried onions. Stir to combine.
• Spread rice mixture into prepared pan. Top rice with the remaining fried onions.
• Bake uncovered for 30 minutes.

MONTEREY CHICKEN CASSEROLE

Steps:

• Preheat oven to 375.
• In a large bowl combine chicken cubes, taco sauce, onion, chilies, corn, rice, water and olives.
• Spoon into ungreased 13x9-inch baking dish.
• In a medium bowl, combine taco shell pieces and cheese.
• Sprinkle over chicken mixture.
• Bake 40-45 minutes, or until top is golden brown.