How to Prepare Ultimate Mexican chicken and rice casserole
Hello everybody, it's Drew, welcome to my recipe page. Today, we're going to prepare a special dish, Recipe of Ultimate Mexican chicken and rice casserole. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Mexican chicken and rice casserole, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mexican chicken and rice casserole delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mexican chicken and rice casserole is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Mexican chicken and rice casserole using 11 ingredients and 8 steps. Here is how you can achieve that.
This is my take on a dish I had years ago. It is not authentic Mexican, but certainly has Mexican flavors. Adding a can of corn to the soup mixture is a great idea a friend gave me. Other things you might want to add are jalapeños, black olives, and cilantro (coriander). Have fun with this one. Make it your own!!
Ingredients and spices that need to be Make ready to make Mexican chicken and rice casserole:
- 1 2/3 cups uncooked rice
- 6 skinless, boneless, chicken breast halves
- 2 tbs fajita (or taco) seasoning
- 3 1/2 cups chicken broth
- 1 can condensed cream of mushroom soup (10.75 ounces)
- 1 can condensed cream of chicken soup (10.75 ounces)
- 1 1/2 cups salsa
- 1 tablespoon cayenne pepper (or to taste)
- 1 large onion, chopped
- 2 cups cheddar cheese, shredded
- 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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So that's going to wrap it up for this special food Recipe of Perfect Mexican chicken and rice casserole. Thank you very much for reading. I am confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!