Mexican chicken and rice casserole

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mexican chicken and rice casserole. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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

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

Zesty Mexican spices liven up this loaded casserole of chicken, rice, beans, and broccoli—all topped with a layer of cheddar before baking. While the rice cooks, wash and dry the fresh produce. 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.

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… :-)

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. Dice chicken breasts into large pieces. This Mexican Chicken and Rice Casserole instantly became a new family favorite.

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