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Rotel Chicken and Rice

Rotel Chicken and Rice

Rotel Chicken and Rice is a comforting, creamy casserole featuring tender chicken, savory rice, and zesty Rotel tomatoes. It's an easy, one-pot meal perfect for busy weeknights, ensuring clean plates and happy hearts around the table.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups uncooked white rice (long-grain or medium-grain)
  • 2 (10-ounce) cans Rotel diced tomatoes with green chilies, undrained
  • 1 (10.5-ounce) can cream of chicken soup
  • 4 ounces cream cheese, softened and cubed
  • 1 cup shredded cheddar cheese (plus more for topping)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1/2 teaspoon cumi
  • 1/2 teaspoon chili powder
  • 1/4 cup fresh cilantro, chopped (for garnish, optional)

Method
 

  1. Cut chicken into 1-inch cubes and season with salt, black pepper, cumin, and chili powder.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the chicken on all sides, then set aside.
  3. Sauté diced onion in the same pot until translucent, then add minced garlic and cook until fragrant.
  4. Pour in chicken broth, add undrained Rotel tomatoes and cream of chicken soup, and bring to a simmer.
  5. Stir in uncooked rice and return browned chicken to the pot, ensuring everything is submerged.
  6. Cover and simmer on low for 20-25 minutes without lifting the lid.
  7. Remove from heat and stir in softened cream cheese and shredded cheddar until melted.
  8. Let rest for 5-10 minutes before serving, garnished with cilantro if desired.

Notes

Ensure cream cheese is softened for smooth melting. Avoid lifting the lid during cooking to retain steam.