Mexican chicken and rice casserole
Mexican chicken and rice casserole

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, mexican chicken and rice casserole. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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Mexican chicken and rice casserole is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Mexican chicken and rice casserole is something that I’ve loved my whole life. They are fine and they look fantastic.

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. Prepare 1 2/3 cups uncooked rice
  2. Get 6 skinless, boneless, chicken breast halves
  3. Get 2 tbs fajita (or taco) seasoning
  4. Take 3 1/2 cups chicken broth
  5. Prepare 1 can condensed cream of mushroom soup (10.75 ounces)
  6. Make ready 1 can condensed cream of chicken soup (10.75 ounces)
  7. Take 1 1/2 cups salsa
  8. Make ready 1 tablespoon cayenne pepper (or to taste)
  9. Get 1 large onion, chopped
  10. Take 2 cups cheddar cheese, shredded
  11. Get 2 cups 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. Spoon the mixture into a shallow ovenproof dish. Add the chicken, pepper and stock.

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… :-)

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. 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.

So that’s going to wrap this up for this special food mexican chicken and rice casserole recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!