Mexican chicken and rice casserole
Mexican chicken and rice casserole

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, mexican chicken and rice casserole. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Mexican chicken and rice casserole is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Mexican chicken and rice casserole is something which I’ve loved my whole life. They’re nice and they look fantastic.

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.

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

So that is going to wrap this up with this exceptional food mexican chicken and rice casserole recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!