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There are numerous sources of information on cooking. Some information is geared towards seasoned cooks as well as except the typical individual. It can be puzzling to wade through all of the readily available info. Thankfully, this Mexican chicken and rice casserole recipe is easy to make and will certainly provide you some great ideas. They will help any person, even a beginner.

You need uncooked rice.
You need skinless, boneless, chicken breast halves.
Prepare fajita (or taco) seasoning.
You need chicken broth.
Use condensed cream of mushroom soup (10.75 ounces).
You need to prepare condensed cream of chicken soup (10.75 ounces).
You need salsa.
You need cayenne pepper (or to taste).
You need large onion, chopped.
Prepare cheddar cheese, shredded.
Provide 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.

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... :-).

One-Pan Mexican Chicken and Rice. posted by Christy Denney We cook the chicken and rice all in one pan. For our liquid we are using Old El Paso enchilada sauce and diced tomatoes. Spray the bottom of a casserole dish with cooking spray. Add chicken breast to skillet and cook until lightly browned on all sides.

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