Mexican chicken and rice casserole
Mexican chicken and rice casserole

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, mexican chicken and rice casserole. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Mexican chicken and rice casserole is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Mexican chicken and rice casserole is something that I’ve loved my whole life. They’re fine and they look fantastic.

Helping you cut the cost of pet care. Stock tools & supplies for your garden. Free UK delivery on eligible orders! In a large bowl add the Rice, Chicken, Salsa, Corn, Black Beans, Cilantro, Cumin, Chili Powder, Salt, and Pepper.

To get started with this particular recipe, we must first prepare a few components. You can cook mexican chicken and rice casserole using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Mexican chicken and rice casserole:
  1. Make ready uncooked rice
  2. Make ready skinless, boneless, chicken breast halves
  3. Take fajita (or taco) seasoning
  4. Prepare chicken broth
  5. Take condensed cream of mushroom soup (10.75 ounces)
  6. Make ready condensed cream of chicken soup (10.75 ounces)
  7. Get salsa
  8. Take cayenne pepper (or to taste)
  9. Take large onion, chopped
  10. Make ready cheddar cheese, shredded
  11. Get pepper jack cheese, shredded

Recipe courtesy of Blue Apron To make this delicious casserole you'll want to start by cooking the rice and chicken, preparing your vegetables, and cutting the tortillas in half. To assemble the casserole, combine the ingredients, transer to a baking dish and top with grated cheese. Make the most of leftovers. healthy mexican chicken and rice casserole HOW TO MAKE SALSA VERDE CHICKEN AND RICE CASSEROLE. Heat olive oil in a large oven-safe skillet set over medium-high heat.

Steps to make Mexican chicken and rice casserole:
  1. Preheat your oven to 350 degrees
  2. Boil the chicken halves for 12 minutes
  3. Cook the rice on the stove, using the chicken broth in place of plain water
  4. While waiting for the chicken and rice to cook, mix the chicken and mushroom soups, salsa, chopped onion, and cayenne pepper together in a large bowl. Mix well.
  5. Mix the pepper jack and cheddar cheese together in a separate bowl.
  6. Take the boiled chicken (after letting it cool enough to handle), and shred it into bite sized pieces. Then add the fajita/taco seasoning and toss to coat the chicken
  7. Lightly grease a 9x13 Pyrex dish. Layer in the following order… 80% of the cooked rice, all of the chicken, all of the soup/salsa mixture, all of the cheese mixture, and the remaining rice on top (this adds a very nice crunch to the dish).
  8. Bake for 30 minutes. Lots of ways to alter this recipe. My feelings won't be hurt by that… :-)

Make the most of leftovers. healthy mexican chicken and rice casserole HOW TO MAKE SALSA VERDE CHICKEN AND RICE CASSEROLE. Heat olive oil in a large oven-safe skillet set over medium-high heat. Season the chicken pieces with garlic powder, paprika, oregano, cumin, salt, and pepper. This easy casserole is made with rotisserie chicken, rice, almonds, celery and more! A family favorite that I've been making for decades!

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