Mexican chicken and rice casserole. 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.
Quick and easy Mexican chicken and rice casserole is a great weeknight family dinner recipe and is perfect served with creamy guacamole and salsa.
Warning: In this post I will be talking about real life stuff so if you are only after the Mexican chicken casserole recipe, proceed to scroll through all the.
This Mexican Chicken and Rice Casserole instantly became a new family favorite.
You can cook Mexican chicken and rice casserole using 11 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Mexican chicken and rice casserole
- Prepare 1 2/3 cups of uncooked rice.
- Prepare 6 of skinless, boneless, chicken breast halves.
- It's 2 tbs of fajita (or taco) seasoning.
- You need 3 1/2 cups of chicken broth.
- You need 1 can of condensed cream of mushroom soup (10.75 ounces).
- You need 1 can of condensed cream of chicken soup (10.75 ounces).
- Prepare 1 1/2 cups of salsa.
- Prepare 1 tablespoon of cayenne pepper (or to taste).
- You need 1 of large onion, chopped.
- It's 2 cups of cheddar cheese, shredded.
- Prepare 2 cups of pepper jack cheese, shredded.
So cheesy and delicious, my enchilada-loving boys were totally digging the fact Then you've gotta try this Mexican Chicken and Rice Casserole! Full of classic Mexican flavors in an easy weeknight package! We're making this one Mexican-style, with chicken, rice, black beans, cilantro and authentic spices. To shake things up, we're also adding beautiful, Italian-variety kale to the mix, and topping the casserole with shredded Monterey Jack (a mild American cheese).
Mexican chicken and rice casserole instructions
- Preheat your oven to 350 degrees.
- Boil the chicken halves for 12 minutes.
- Cook the rice on the stove, using the chicken broth in place of plain water.
- 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..
- Mix the pepper jack and cheddar cheese together in a separate bowl..
- 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.
- 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)..
- Bake for 30 minutes. Lots of ways to alter this recipe. My feelings won't be hurt by that... :-).
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. Dice chicken breasts into large pieces. This chicken and rice casserole dinner from Delish.com is the easiest decision you'll make all week. Is there anything more comforting than a chicken & rice casserole?