How to Make Perfect Mexican chicken and rice casserole

Mexican chicken and rice casserole. Fill Your Cart With Color Today! While the Rice is cooking, prepare chicken. Sprinkle the rice over the soups, then place the chicken breasts (still frozen) on top.

Mexican chicken and rice casserole This Mexican Chicken and Rice Casserole instantly became a new family favorite. So cheesy and delicious, my enchilada-loving boys were totally digging the fact that this casserole had all of their favorite elements in an easy to eat package. I loved how quick it was to throw together with the help of Old El Paso and a rotisserie chicken. You can have Mexican chicken and rice casserole using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Mexican chicken and rice casserole

  1. Prepare of uncooked rice.
  2. You need of skinless, boneless, chicken breast halves.
  3. You need of fajita (or taco) seasoning.
  4. You need of chicken broth.
  5. Prepare of condensed cream of mushroom soup (10.75 ounces).
  6. Prepare of condensed cream of chicken soup (10.75 ounces).
  7. You need of salsa.
  8. Prepare of cayenne pepper (or to taste).
  9. It's of large onion, chopped.
  10. It's of cheddar cheese, shredded.
  11. Prepare of pepper jack cheese, shredded.

Tips for Making Mexican Salsa Chicken and Rice Casserole. Depending on the brand of Spanish rice used, the level of heat and even the color, could vary slightly so adapt the spices as needed.; For a milder level of heat, use cheddar cheese soup and a mild salsa. In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil.

Mexican chicken and rice casserole instructions

  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... :-).

Stir in the rice; cover and remove from the heat. Layers of rice, chicken breast, a creamy soup and salsa mixture and two kinds of cheese add up to a simply yummy salsa casserole! This recipe is a family favorite because it's delicious and easily made with ingredients found in the pantry. In a skillet, cook chicken through and add taco seasoning. Once cooked, combine chicken, rice, corn, salsa, and cubed cheese and heat through.

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