Recipe: Tasty Mexican chicken and rice casserole

Mexican chicken and rice 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. One Pot Mexican Chicken & Rice CasseroleFlavor Quotient.

Mexican chicken and rice casserole CHICKEN ENCHILADA CASSEROLE - How to make CHICKEN ENCHILADA 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 Then you've gotta try this Mexican Chicken and Rice Casserole! You can have Mexican chicken and rice casserole using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Mexican chicken and rice casserole

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

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... :-).

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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