Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, mexican chicken and rice casserole. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really 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 favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Mexican chicken and rice casserole is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin 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 that.
The ingredients needed to make Mexican chicken and rice casserole:
- Get uncooked rice
- Get skinless, boneless, chicken breast halves
- Prepare fajita (or taco) seasoning
- Take chicken broth
- Make ready condensed cream of mushroom soup (10.75 ounces)
- Prepare condensed cream of chicken soup (10.75 ounces)
- Prepare salsa
- Take cayenne pepper (or to taste)
- Make ready large onion, chopped
- Take 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.
So that’s going to wrap this up for this special food mexican chicken and rice casserole recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
