Mexican chicken and rice casserole
Mexican chicken and rice casserole

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way 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 tasty. This is gonna smell and look delicious.

Mexican chicken and rice casserole is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Mexican chicken and rice casserole is something that I have loved my entire life.

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.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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:
  1. Take 1 2/3 cups uncooked rice
  2. Take 6 skinless, boneless, chicken breast halves
  3. Prepare 2 tbs fajita (or taco) seasoning
  4. Get 3 1/2 cups chicken broth
  5. Get 1 can condensed cream of mushroom soup (10.75 ounces)
  6. Make ready 1 can condensed cream of chicken soup (10.75 ounces)
  7. Get 1 1/2 cups salsa
  8. Make ready 1 tablespoon cayenne pepper (or to taste)
  9. Get 1 large onion, chopped
  10. Get 2 cups cheddar cheese, shredded
  11. Make ready 2 cups pepper jack cheese, shredded

Poached eggs and tomatoes on toast. Heat the oil in a large lidded, ovenproof, casserole. Season chicken with salt and pepper. Once onions soften, increase the heat to medium high and add chicken to the pan.

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… :-)

Season chicken with salt and pepper. Once onions soften, increase the heat to medium high and add chicken to the pan. 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.

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