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Before you jump to Mexican chicken and rice casserole recipe, you may want to read this short interesting healthy tips about {Healthy Eating Doesn't Need To Be A Chore.
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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 make mexican chicken and rice casserole you need 11 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Mexican chicken and rice casserole:
- Get 1 2/3 cups of uncooked rice.
- Get 6 of skinless, boneless, chicken breast halves.
- Get 2 tbs of fajita (or taco) seasoning.
- Prepare 3 1/2 cups of chicken broth.
- Get 1 can of condensed cream of mushroom soup (10.75 ounces).
- Get 1 can of condensed cream of chicken soup (10.75 ounces).
- You need 1 1/2 cups of salsa.
- You need 1 tablespoon of cayenne pepper (or to taste).
- Use 1 of large onion, chopped.
- Take 2 cups of cheddar cheese, shredded.
- Take 2 cups of pepper jack cheese, shredded.
Steps 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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