Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, mexican chicken and rice casserole. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
The Taste You'll Love To Serve With Classico Dinner Recipes. While the Rice is cooking, prepare chicken. Sprinkle the rice over the soups, then place the chicken breasts (still frozen) on top.
Mexican chicken and rice casserole is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Mexican chicken and rice casserole is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook mexican chicken and rice casserole using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mexican chicken and rice casserole:
- Take 1 2/3 cups uncooked rice
- Make ready 6 skinless, boneless, chicken breast halves
- Make ready 2 tbs fajita (or taco) seasoning
- Take 3 1/2 cups chicken broth
- Make ready 1 can condensed cream of mushroom soup (10.75 ounces)
- Prepare 1 can condensed cream of chicken soup (10.75 ounces)
- Get 1 1/2 cups salsa
- Make ready 1 tablespoon cayenne pepper (or to taste)
- Make ready 1 large onion, chopped
- Get 2 cups cheddar cheese, shredded
- Get 2 cups pepper jack cheese, shredded
Warning: In this post I will be talking about real life stuff so if you are only after the Mexican chicken casserole recipe, proceed to scroll through all the rambly stuff. In a large casserole dish, layer half of chicken, soup mixture, and cheese. NOTE: The chips get pretty dark–if you are afraid they will burn cover the casserole. In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender.
Steps to make Mexican chicken and rice casserole:
- Preheat your oven to 350 degrees
- Boil the chicken halves for 12 minutes
- Cook the rice on the stove, using the chicken broth in place of plain water
- 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.
- Mix the pepper jack and cheddar cheese together in a separate bowl.
- 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
- 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).
- Bake for 30 minutes. Lots of ways to alter this recipe. My feelings won't be hurt by that… :-)
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. Layers of rice, chicken breast, a creamy soup and salsa mixture and two kinds of cheese add up to a simply yummy salsa casserole! This recipe is a family favorite because it's delicious and easily made with ingredients found in the pantry. A Healthy Mexican Chicken Casserole that is full of lean protein, plenty of veggies, and tons of flavor!
So that’s going to wrap it up for this exceptional food mexican chicken and rice casserole recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
