Mexican chicken and rice casserole
Mexican chicken and rice casserole

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, mexican chicken and rice casserole. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Mexican chicken and rice casserole is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Mexican chicken and rice casserole is something that I have loved my whole life.

To begin 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 cook it.

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

So that’s going to wrap it up for this special food mexican chicken and rice casserole recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!