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We hope you got insight from reading it, now let’s go back to mexican chicken and rice casserole recipe. To cook mexican chicken and rice casserole you need 11 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Mexican chicken and rice casserole:
- Take 1 2/3 cups uncooked rice
- Take 6 skinless, boneless, chicken breast halves
- Prepare 2 tbs fajita (or taco) seasoning
- Prepare 3 1/2 cups chicken broth
- You need 1 can condensed cream of mushroom soup (10.75 ounces)
- Take 1 can condensed cream of chicken soup (10.75 ounces)
- Use 1 1/2 cups salsa
- Prepare 1 tablespoon cayenne pepper (or to taste)
- Take 1 large onion, chopped
- Take 2 cups cheddar cheese, shredded
- Get 2 cups pepper jack cheese, shredded
Instructions to make Mexican chicken and rice casserole:
- 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… :-)
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