Mexican Chicken & Rice Casserole Recipe
 I think it's yummy for a casserole and always eat half of the 9X13 myself. Just something easy to throw together and have leftovers the next day (if you don't have piggys like myself). This would also taste good as a burrito filler.
A little mushy but at least you've got an image. 
* 1 1/3C uncooked white rice * 2 2/3C water * 4 skinless, boneless chicken breast halves, cubed * 3-4C mexican or cheddar cheese * 1 can condensed cream of chicken soup * 1 can condensed cream of mushroom soup * 1 onion, chopped (I used green onions) * 1.5C mild salsa Notes: you can obviously use 2 can of cream of chicken OR mushroom if you're out of one. Usually I use less chicken in recipes, but I'm glad I didn't w/this. I used 2 Large breasts (all I had thawed) and 1 small bag of tyson chicken (usually is 2C's cubed small if I recall) I microwaved then cubed and added to my skillet once the breasts cooked. Put rice and water in saucepan. Bring to boil, cover, then put on low for 20 min. Cube raw chicken meat then put in saucepan on med-high with some oil. Mine is always completely cooked in 12-14 min. Then add in salsa and soups. Oven 350. Pam 9X13 casserole dish. Spread out (yes, I used my hands) half of the rice. Then add half of the chicken/soup mix. Then add layer of cheese on top. I never measure, just eyeball. Then spread out last layer of rice. Then add rest of chicken/soup mixture. Last, add a nice layer of cheese. Cover with foil. I actually had to use my hand to push the casserole down a bit so the cheese wouldn't touch the foil and also had to foil more of a dome with the foil for the same reason. Bake for 30 min. Remove foil and then bake another 10 min. or until cheese is completely melted. I make ahead, keep in fridge and bake when ready. |
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| Of course here we'd add a pint of chopped green chile to the recipe.
As always, looks yummy!! |
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