Chipotle Chicken Bake with Food Network Magazine and Minute Rice

Chipotle Chicken Bake with Food Network Magazine and Minute® Rice

As the kids head back to school, moms everywhere are looking for simple, delicious and nutritious recipes that can be easily whipped up at dinnertime. My recipe for Chipotle Chicken Bake using Minute® Multi-Grain Medley Rice is just that!

I teamed up with Food Network Magazine and Minute®Rice for the "Rice to the Occasion" recipe contest where you can enter your favorite rice recipe for a chance to win a high powered blender and a feature in Food Network Magazine! How cool is that?! 

Chipotle Chicken Bake (as seen in Food Network Magazine’s September 2016 issue) 

  • 2 bags Minute® Multi-Grain Medley Rice, uncooked
  • 1¾ cups chicken broth
  • ¼ cup chipotle sauce (can substitute with taco or enchilada sauce)
  • 2 cups shredded rotisserie chicken
  • 1½ cups frozen chopped broccoli, thawed
  • ½ cup diced red bell pepper
  • ¼ cup diced red onion
  • ½ teaspoon kosher salt
  • 1½ cups shredded Chihuahua cheese, divided (can substitute with colby jack or cheddar cheese)
  • ¼ cup sliced green onions
1. Preheat oven to 400°F. 
2. Prepare Minute® Multi-Grain Medley according to package directions, substituting broth for water. 
3. Combine chipotle sauce, chicken, broccoli, bell pepper, red onion, salt and 1 cup of cheese in a large bowl. Fold in cooked Multi-Grain Medley. Spoon mixture into a 2 ½-quart baking dish. 
4. Cover baking dish with foil and bake 15 minutes. Uncover and sprinkle remaining ½ cup of cheese. Bake another 5 minutes, or until cheese is melted. 
5. Let casserole rest for 5 minutes and sprinkle with green onions before serving. 

TIP: Assemble this dish in the morning before heading out for the day so all you need to do is pop it into the oven at dinnertime!

This is a paid advertisement for Food Network Magazine and Minute® Rice

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