Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mexican chicken and rice casserole. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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. Quick and easy Mexican chicken and rice casserole is a great weeknight family dinner recipe and is perfect served with creamy guacamole and salsa.
Mexican chicken and rice casserole is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Mexican chicken and rice casserole is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have mexican chicken and rice casserole using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Mexican chicken and rice casserole:
- Prepare 1 2/3 cups uncooked rice
- Get 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
- Make ready 1 tablespoon cayenne pepper (or to taste)
- Get 1 large onion, chopped
- Take 2 cups cheddar cheese, shredded
- Prepare 2 cups pepper jack cheese, shredded
One Pot Mexican Chicken & Rice CasseroleFlavor Quotient. 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… :-)
Dice chicken breasts into large pieces. This one-pot chicken Mexican rice casserole uses sweet potato for extra creaminess! 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 a side of cooling sour cream for dolloping. Add chicken breast to skillet and cook until lightly browned on all sides.
So that’s going to wrap this up for this exceptional food mexican chicken and rice casserole recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
