Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, mexican chicken and rice casserole. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Mexican chicken and rice casserole is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Mexican chicken and rice casserole is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook mexican chicken and rice casserole using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mexican chicken and rice casserole:

1. Make ready 1 2/3 cups uncooked rice
2. Take 6 skinless, boneless, chicken breast halves
3. Prepare 2 tbs fajita (or taco) seasoning
4. Make ready 3 1/2 cups chicken broth
5. Take 1 can condensed cream of mushroom soup (10.75 ounces)
6. Take 1 can condensed cream of chicken soup (10.75 ounces)
7. Get 1 1/2 cups salsa
8. Get 1 tablespoon cayenne pepper (or to taste)
9. Prepare 1 large onion, chopped
10. Take 2 cups cheddar cheese, shredded
11. Get 2 cups pepper jack cheese, shredded

Spread on top of the refried beans. In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil. Stir in the rice; cover and remove from the heat.

Steps to make Mexican chicken and rice casserole:

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… :-)

Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil. Stir in the rice; cover and remove from the heat. This cheesy Mexican chicken and rice bake is filled with corn, beans and chicken and perfectly spiced. Full recipe with amounts can be found in the recipe card below. Black beans or red kidney beans.

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