Mexican chicken and rice casserole
Mexican chicken and rice casserole

Hello everybody, it’s Brad, welcome to our recipe page. 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 am going to make it a little bit unique. This will be really delicious.

Mexican chicken and rice casserole is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Mexican chicken and rice casserole is something which I have loved my entire life.

Helping you cut the cost of pet care. Save Time and Do Groceries Online Now. 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 recipe, we have to prepare a few ingredients. You can have 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. Make ready 1 2/3 cups uncooked rice
  2. Make ready 6 skinless, boneless, chicken breast halves
  3. Take 2 tbs fajita (or taco) seasoning
  4. Prepare 3 1/2 cups chicken broth
  5. Prepare 1 can condensed cream of mushroom soup (10.75 ounces)
  6. Get 1 can condensed cream of chicken soup (10.75 ounces)
  7. Prepare 1 1/2 cups salsa
  8. Get 1 tablespoon cayenne pepper (or to taste)
  9. Take 1 large onion, chopped
  10. Prepare 2 cups cheddar cheese, shredded
  11. Make ready 2 cups pepper jack cheese, shredded

Remove the foil and sprinkle on the remaining cheese. Once boiling, reduce the heat to low. Once boiling, reduce the heat to low. Spoon the mixture into a shallow ovenproof dish.

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… :-)

Once boiling, reduce the heat to low. 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. Heat the oil in a large lidded, ovenproof, casserole.

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