Steps to Prepare Super Quick Homemade Mexican chicken and rice casserole

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mexican chicken and rice casserole. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Mexican chicken and rice casserole is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Mexican chicken and rice casserole is something which I’ve loved my entire life.

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 have to prepare a few components. You can have mexican chicken and rice casserole using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Mexican chicken and rice casserole:

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

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… :-)

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 is going to wrap this up with this special food mexican chicken and rice casserole recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!