Delicious Mexican chicken and rice casserole Recipes

Mexican chicken and rice 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! 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. Quick and easy Mexican chicken and rice casserole is a great weeknight family dinner recipe and is perfect served with creamy guacamole and salsa. You can cook 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. You need 1 2/3 cups of uncooked rice.
2. You need 6 of skinless, boneless, chicken breast halves.
3. You need 2 tbs of fajita (or taco) seasoning.
4. Prepare 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. Prepare 1 1/2 cups of salsa.
8. Prepare 1 tablespoon of cayenne pepper (or to taste).
9. You need 1 of large onion, chopped.
10. Prepare 2 cups of cheddar cheese, shredded.
11. You need 2 cups of pepper jack cheese, shredded.

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. Top mexican-chicken-rice-casserole recipes just for you. Dice chicken breasts into large pieces. Add chicken breast to skillet and cook until lightly browned on all sides.

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... :-).

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. 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). In the oven, the cheese melts down to a. This one-pot chicken Mexican rice casserole uses sweet potato for extra creaminess!