Mexican chicken and rice casserole
Mexican chicken and rice casserole

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, mexican chicken and rice casserole. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Mexican chicken and rice casserole is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Mexican chicken and rice casserole is something which I’ve loved my whole life. They are nice and they look fantastic.

Fully compliant UK Veterinary Dispensary and only genuine UK sourced products. Helping you cut the cost of pet care. In a large bowl add the Rice, Chicken, Salsa, Corn, Black Beans, Cilantro, Cumin, Chili Powder, Salt, and Pepper. Shred chicken and combine with rice.

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

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

To assemble the casserole, combine the ingredients, transer to a baking dish and top with grated cheese. Spoon the mixture into a shallow ovenproof dish. Add the chicken, pepper and stock. In a large casserole dish, layer half of chicken, soup mixture, and cheese.

Instructions 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… :-)

Add the chicken, pepper and stock. In a large casserole dish, layer half of chicken, soup mixture, and cheese. In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil. Stir in the rice; cover and remove from the heat.

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