Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, mexican chicken and rice casserole. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Mexican chicken and rice casserole is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Mexican chicken and rice casserole is something that I’ve loved my whole life.
Throw together this Mexican rice casserole in minutes, with chicken breasts under creamy soups, tortilla chips, and Mexican-style tomatoes. Add Mexican cheese blend and tortilla chips to casserole. CHICKEN ENCHILADA CASSEROLE - How to make CHICKEN ENCHILADA CASSEROLE. This Mexican Chicken and Rice Casserole instantly became a new family favorite.
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:
- Prepare 1 2/3 cups uncooked rice
- Make ready 6 skinless, boneless, chicken breast halves
- Make ready 2 tbs fajita (or taco) seasoning
- Prepare 3 1/2 cups chicken broth
- Get 1 can condensed cream of mushroom soup (10.75 ounces)
- Make ready 1 can condensed cream of chicken soup (10.75 ounces)
- Get 1 1/2 cups salsa
- Prepare 1 tablespoon cayenne pepper (or to taste)
- Make ready 1 large onion, chopped
- Take 2 cups cheddar cheese, shredded
- Prepare 2 cups pepper jack cheese, shredded
Top mexican-chicken-rice-casserole recipes just for you. Chicken Enchilada Rice Casserole - all the makings of a chicken enchilada but with rice. By now I'm sure you've figured out that I love my Chicken Enchiladas. It is in fact my favorite Mexican food and it usually is my dish of choice whenever I make it to a Mexican restaurant, which.
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… :-)
By now I'm sure you've figured out that I love my Chicken Enchiladas. It is in fact my favorite Mexican food and it usually is my dish of choice whenever I make it to a Mexican restaurant, which. This one-pot chicken Mexican rice casserole uses sweet potato for extra creaminess! Add chicken breast to skillet and cook until lightly browned on all sides. Stir in cumin and chile powder and cook one additional minute, remove from heat and add the contents of the skillet to the bowl containing Add bell pepper, corn, tomatoes, black beans, and rice to the bowl; mix thoroughly.
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