Mexican chicken and rice casserole
Mexican chicken and rice casserole

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, mexican chicken and rice casserole. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Mexican chicken and rice casserole is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Mexican chicken and rice casserole is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have mexican chicken and rice casserole using 11 ingredients and 8 steps. Here is how you can achieve that.

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

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… :-)

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 is going to wrap this up for this special food mexican chicken and rice casserole recipe. Thank you very much for your time. I am confident that you can 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!