Hey everyone, hope you’re having an incredible day today. 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 bit tasty. This is gonna smell and look delicious.
Free UK Delivery on Eligible Orders Everything You Love On eBay. Check Out Great Products On eBay. 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.
Mexican chicken and rice casserole is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Mexican chicken and rice casserole is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to 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 uncooked rice
- Make ready skinless, boneless, chicken breast halves
- Get fajita (or taco) seasoning
- Make ready chicken broth
- Get condensed cream of mushroom soup (10.75 ounces)
- Prepare condensed cream of chicken soup (10.75 ounces)
- Make ready salsa
- Take cayenne pepper (or to taste)
- Take large onion, chopped
- Get cheddar cheese, shredded
- Get pepper jack cheese, shredded
Heat olive oil in a large oven-safe skillet set over medium-high heat. 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.
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… :-)
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! A family favorite that I've been making for decades! In a large casserole dish, layer half of chicken, soup mixture, and cheese.
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