Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, mexican chicken and rice casserole. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
CHICKEN ENCHILADA CASSEROLE - How to make CHICKEN ENCHILADA CASSEROLE. 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.
Mexican chicken and rice casserole is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Mexican chicken and rice casserole is something which I have loved my whole life.
To get started 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:
- Take 1 2/3 cups uncooked rice
- Take 6 skinless, boneless, chicken breast halves
- Get 2 tbs fajita (or taco) seasoning
- Prepare 3 1/2 cups chicken broth
- Prepare 1 can condensed cream of mushroom soup (10.75 ounces)
- Prepare 1 can condensed cream of chicken soup (10.75 ounces)
- Take 1 1/2 cups salsa
- Prepare 1 tablespoon cayenne pepper (or to taste)
- Prepare 1 large onion, chopped
- Get 2 cups cheddar cheese, shredded
- Prepare 2 cups pepper jack cheese, shredded
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. This one-pot chicken Mexican rice casserole uses sweet potato for extra creaminess!
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. Spray the bottom of a casserole dish with cooking spray. 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. One-Pan Mexican Chicken and Rice. posted by Christy Denney
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