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Mexican chicken and rice casserole
Mexican chicken and rice casserole

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We hope you got benefit from reading it, now let’s go back to mexican chicken and rice casserole recipe. You can cook mexican chicken and rice casserole using 11 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Mexican chicken and rice casserole:
  1. Take 1 2/3 cups uncooked rice
  2. Prepare 6 skinless, boneless, chicken breast halves
  3. Provide 2 tbs fajita (or taco) seasoning
  4. Take 3 1/2 cups chicken broth
  5. You need 1 can condensed cream of mushroom soup (10.75 ounces)
  6. Provide 1 can condensed cream of chicken soup (10.75 ounces)
  7. Use 1 1/2 cups salsa
  8. Take 1 tablespoon cayenne pepper (or to taste)
  9. You need 1 large onion, chopped
  10. Take 2 cups cheddar cheese, shredded
  11. Get 2 cups pepper jack cheese, shredded
Instructions 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… :-)

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