Mexican chicken and rice casserole
Mexican chicken and rice casserole

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, mexican chicken and rice casserole. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Mexican chicken and rice casserole is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Mexican chicken and rice casserole is something that I have loved my entire life.

Add Broccoli & Cheddar Cheese To Chicken & Yellow Rice For A Tasty One-Pot Meal. While the Rice is cooking, prepare chicken. Sprinkle the rice over the soups, then place the chicken breasts (still frozen) on top.

To get started with this particular 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 can achieve it.

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

I loved how quick it was to throw together with the help of Old El Paso and a rotisserie chicken. 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. Layers of rice, chicken breast, a creamy soup and salsa mixture and two kinds of cheese add up to a simply yummy salsa casserole!

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… :-)

This recipe is a family favorite because it's delicious and easily made with ingredients found in the pantry. 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. Two kitchen super-stars come together in these chicken casserole recipes!

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