Mexican chicken and rice casserole
Mexican chicken and rice casserole

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mexican chicken and rice casserole. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Fully compliant UK Veterinary Dispensary and only genuine UK sourced products. 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.

Mexican chicken and rice casserole is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Mexican chicken and rice casserole is something which I have loved my entire life. They’re nice and they look fantastic.

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 it.

The ingredients needed to make Mexican chicken and rice casserole:
  1. Make ready 1 2/3 cups uncooked rice
  2. Make ready 6 skinless, boneless, chicken breast halves
  3. Prepare 2 tbs fajita (or taco) seasoning
  4. Make ready 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. Take 1 tablespoon cayenne pepper (or to taste)
  9. Take 1 large onion, chopped
  10. Take 2 cups cheddar cheese, shredded
  11. Take 2 cups pepper jack cheese, shredded

In a large casserole dish, layer half of chicken, soup mixture, and cheese. Every layer of this dish is seasoned with the delicious flavors of Mexican cuisine. The base of this casserole, the rice, is herbed with cilantro, and then cooks in the enchilada sauce for an added layer of flavor. The chicken is seasoned with chili powder, garlic powder, salt & pepper.

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… :-)

The base of this casserole, the rice, is herbed with cilantro, and then cooks in the enchilada sauce for an added layer of flavor. The chicken is seasoned with chili powder, garlic powder, salt & pepper. To make this delicious casserole you'll want to start by cooking the rice and chicken, preparing your vegetables, and cutting the tortillas in half. To assemble the casserole, combine the ingredients, transer to a baking dish and top with grated cheese. Sprinkle the rice over the soups, then place the chicken breasts (still frozen) on top.

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