Easiest Way to Make Perfect Mexican chicken and rice casserole

Mexican chicken and rice casserole. Place chicken breasts in the bottom of a casserole dish. In a large bowl add the Rice, Chicken, Salsa, Corn, Black Beans, Cilantro, Cumin, Chili Powder, Salt, and Pepper. Submit a Recipe Correction Zesty Mexican spices liven up this loaded casserole of chicken, rice, beans, and broccoli—all topped with a layer of cheddar before baking.

Beans, rice, chicken, and cheese combine for a kid-friendly dinner that the whole family will love! When rice is done, add it to a large mixing bowl. Quick and easy Mexican chicken and rice casserole is a great weeknight family dinner recipe and is perfect served with creamy guacamole and salsa. 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

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

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 rambly stuff. 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.

Mexican chicken and rice casserole instructions

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... :-).

Season chicken with salt and pepper. Once onions soften, increase the heat to medium high and add chicken to the pan. Place the chicken in a single layer on top of rice; press lightly into rice. Once cooked, combine chicken, rice, corn, salsa, and cubed cheese and heat through. Spray the bottom of a casserole dish with cooking spray.