Mexican chicken and rice casserole
Mexican chicken and rice casserole

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, mexican chicken and rice casserole. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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. One Pot Mexican Chicken & Rice CasseroleFlavor Quotient.

Mexican chicken and rice casserole is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Mexican chicken and rice casserole is something which I have loved my whole life. They are nice and they look wonderful.

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

Full of classic Mexican flavors in an easy weeknight package! 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.

Instructions 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… :-)

This one-pot chicken Mexican rice casserole uses sweet potato for extra creaminess! Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Add chicken breast to skillet and cook until lightly browned on all sides. Spray the bottom of a casserole dish with cooking spray.

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