Mexican chicken and rice casserole. CHICKEN ENCHILADA CASSEROLE - How to make CHICKEN ENCHILADA 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. 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.

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CHICKEN ENCHILADA CASSEROLE - How to make CHICKEN ENCHILADA 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. 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.

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Composition Mexican chicken and rice casserole:

Require 1 2/3 cups for uncooked rice.
You need 6 - skinless, boneless, chicken breast halves.
Require 2 tbs fajita (or taco) seasoning.
Require 3 1/2 cups - chicken broth.
Provide 1 can for condensed cream of mushroom soup (10.75 ounces).
You need 1 can for condensed cream of chicken soup (10.75 ounces).
Give 1 1/2 cups of salsa.
Prepare 1 tablespoon cayenne pepper (or to taste).
Give 1 for large onion, chopped.
Need 2 cups for cheddar cheese, shredded.
Give 2 cups pepper jack cheese, shredded.

Creamy Mexican Chicken & Rice Casserole. 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. It is in fact my favorite Mexican food and it usually is my dish of choice whenever I make it to a Mexican restaurant, which.

Mexican chicken and rice casserole process:

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... :-).

This one-pot chicken Mexican rice casserole uses sweet potato for extra creaminess! Add chicken breast to skillet and cook until lightly browned on all sides. Spray the bottom of a casserole dish with cooking spray. Dice chicken breasts into large pieces. One-Pan Mexican Chicken and Rice. posted by Christy Denney

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