Wonderful Rotel King Chicken
Get ready to savor the ultimate comfort food with this "Wonderful Rotel King Chicken" recipe—an irresistible casserole that combines tender, seared chicken breasts with the bold, zesty flavors of Rotel diced tomatoes and green chilies. Nestled on a bed of fluffy rice and smothered in a rich, creamy sauce made with cream cheese and cream of chicken soup, this dish is topped with a generous layer of melted cheddar cheese for the perfect finishing touch. Easy to prepare and baked to golden, bubbly perfection, this family-friendly dinner is both hearty and flavorful, making it an ideal choice for busy weeknights or casual gatherings. Don’t forget the sprinkle of fresh parsley for a pop of color and herby freshness! Perfect for lovers of cheesy casseroles with a Tex-Mex twist, this dish is sure to become a household favorite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 can Rotel diced tomatoes and green chilies
- 1 can cream of chicken soup
- 8 oz cream cheese
- 2 cups shredded cheddar cheese
- 2 tbsp butter
- 1 medium onion, diced
- 2 cloves garlic cloves, minced
- 4 cups cooked white or brown rice
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil (optional, for greasing)
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
In a large skillet over medium heat, melt the butter. Add the diced onion and garlic, cooking until the onion is translucent and fragrant, about 3-4 minutes.
Season the chicken breasts with paprika, salt, and black pepper. Place them in the skillet and sear each side for 2-3 minutes, until they are lightly golden but not fully cooked. Remove the chicken and set aside.
In the same skillet, add the cream of chicken soup, Rotel diced tomatoes (including juice), and cream cheese. Stir continuously over low heat until the cream cheese is fully melted and the mixture is smooth and creamy.
Pour the cooked rice evenly into the bottom of the prepared baking dish. Place the seared chicken breasts on top of the rice.
Pour the cream cheese and Rotel sauce mixture over the chicken and rice, spreading it evenly with a spatula.
Sprinkle the shredded cheddar cheese over the top of the dish, covering it completely.
Place the baking dish in the preheated oven and bake for 30 minutes, or until the chicken is fully cooked (165°F internal temperature) and the cheese is bubbly and golden.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 1074 mg | 47% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 4.3 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 380 mg | 29% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 558 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
