Mexican chicken and rice casserole. Throw together this Mexican rice casserole in minutes, with chicken breasts under creamy soups, tortilla chips, and Mexican-style tomatoes. Add Mexican cheese blend and tortilla chips to casserole. Quick and easy Mexican chicken and rice casserole is a great weeknight family dinner recipe and is perfect served with creamy guacamole and salsa.
Is there anything more comforting than a chicken & rice casserole?
It's the type of recipe we turn to time after time again during the fall and winter, just like roast.
Zesty Mexican spices liven up this loaded casserole of chicken, rice, beans, and broccoli—all topped with a layer of cheddar before baking.
Literally this is a simple recipe just next the additional ones. I think the hardest allocation is to find the best ingredients so you can enjoy the appetizing Mexican chicken and rice casserole for your dinner with your associates or family.
You can cook Mexican chicken and rice casserole using 11 ingredients and 8 steps. Here is how you cook it.
Ingredients of Mexican chicken and rice casserole
- You need 1 2/3 cups of uncooked rice.
- It's 6 of skinless, boneless, chicken breast halves.
- You need 2 tbs of fajita (or taco) seasoning.
- You need 3 1/2 cups of chicken broth.
- Prepare 1 can of condensed cream of mushroom soup (10.75 ounces).
- It's 1 can of condensed cream of chicken soup (10.75 ounces).
- It's 1 1/2 cups of salsa.
- You need 1 tablespoon of cayenne pepper (or to taste).
- It's 1 of large onion, chopped.
- Prepare 2 cups of cheddar cheese, shredded.
- You need 2 cups of pepper jack cheese, shredded.
While the rice cooks, wash and dry the fresh produce. Dice chicken breasts into large pieces. 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!
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... :-).
Full of classic Mexican flavors in an easy weeknight package! This Mexican Ground Beef Casserole is a big pot of cheesy comfort with beef mince and rice loaded with Mexican flavours! Kick off the week with THIS flavour packed Mexican Ground Beef Casserole!! Creamy Mexican Chicken & Rice Casserole. Cook rice according to packet instructions, swapping the water for the chicken stock.
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