Recipe of Speedy Mexican chicken and rice casserole

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, mexican chicken and rice casserole. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mexican chicken and rice casserole is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Mexican chicken and rice casserole is something which I have loved my entire life. They are fine and they look fantastic.

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. One Pot Mexican Chicken & Rice Casserole Flavor Quotient. Quick and easy Mexican chicken and rice casserole is a great weeknight family dinner recipe and is perfect served with creamy guacamole and salsa.

To begin 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 can achieve it.

The ingredients needed to make Mexican chicken and rice casserole:

1. Get 1 2/3 cups uncooked rice
2. Make ready 6 skinless, boneless, chicken breast halves
3. Take 2 tbs fajita (or taco) seasoning
4. Get 3 1/2 cups chicken broth
5. Take 1 can condensed cream of mushroom soup (10.75 ounces)
6. Make ready 1 can condensed cream of chicken soup (10.75 ounces)
7. Prepare 1 1/2 cups salsa
8. Take 1 tablespoon cayenne pepper (or to taste)
9. Get 1 large onion, chopped
10. Take 2 cups cheddar cheese, shredded
11. Prepare 2 cups pepper jack cheese, shredded

While the rice cooks, wash and dry the fresh produce. This one-pot chicken Mexican rice casserole uses sweet potato for extra creaminess! BUT THEN, I had leftovers from the pecan pie twice baked sweet. Dice chicken breasts into large pieces.

Steps 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… :-)

BUT THEN, I had leftovers from the pecan pie twice baked sweet. Dice chicken breasts into large pieces. 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. Is there anything more comforting than a chicken & rice casserole?

So that’s going to wrap this up for this exceptional food mexican chicken and rice casserole recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!