Hey everyone, it is John, 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. For mine, I will make it a little bit tasty. This will be really delicious.
Mexican chicken and rice casserole is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Mexican chicken and rice casserole is something that I have loved my whole life. They’re nice and they look fantastic.
Helping you cut the cost of pet care. In a large bowl add the Rice, Chicken, Salsa, Corn, Black Beans, Cilantro, Cumin, Chili Powder, Salt, and Pepper. Shred chicken and combine with rice. Spread on top of the refried beans.
To get started with this recipe, we must prepare a few components. 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:
- Prepare 1 2/3 cups uncooked rice
- Take 6 skinless, boneless, chicken breast halves
- Get 2 tbs fajita (or taco) seasoning
- Get 3 1/2 cups chicken broth
- Prepare 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
- Get 1 tablespoon cayenne pepper (or to taste)
- Prepare 1 large onion, chopped
- Make ready 2 cups cheddar cheese, shredded
- Prepare 2 cups pepper jack cheese, shredded
Season the chicken pieces with garlic powder, paprika, oregano, cumin, salt, and pepper. Zesty Mexican spices liven up this loaded casserole of chicken, rice, beans, and broccoli—all topped with a layer of cheddar before baking. The dish is complete with crispy tortilla strips and sour cream. This easy casserole is made with rotisserie chicken, rice, almonds, celery and more!
Instructions 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… :-)
The dish is complete with crispy tortilla strips and sour cream. This easy casserole is made with rotisserie chicken, rice, almonds, celery and more! A family favorite that I've been making for decades! In a large casserole dish, layer half of chicken, soup mixture, and cheese. Spoon the mixture into a shallow ovenproof dish.
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