Creamy Mexican Chicken Rice Casserole Food

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat your oven to 350 degrees and prepare an 8" square or round dish.
• Place cooked chicken in a saute pan, add salsa and cream cheese and heat through until cream cheese is melted.
• Add black beans and green chiles and heat through.
• Layer ingredients in your prepared dish as follows: Crushed tortilla chips, Chicken mixture, Sour cream, Tomatoes, Green Onions, Cheese.
• Bake for 30 minutes or until hot and bubbly. Garnish with sliced green onions or cilantro and fresh tomato.

CREAMY MEXICAN CHICKEN & RICE CASSEROLE

Steps:

• Prepare chicken and rice.
• Preheat oven to 350°F Mix together soups, tomatoes, and broth.
• In a large casserole dish, layer half of chicken, soup mixture, and cheese. Repeat.
• Top with crushed chips.
• Bake for 45 minutes or until bubbling; serve over rice.
• NOTE: The chips get pretty dark--if you are afraid they will burn cover the casserole.

MEXICAN RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
• Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
• Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

MEXICAN CHICKEN AND RICE CASSEROLE

Steps:

• Set oven to 375 degrees.
• In a large pot or Dutch oven over medium-high heat, saute onion, bell pepper and garlic until softened.
• Add in beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to combine.
• Transfer the mixture to a greased 13 x 9-inch baking dish.
• In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake the bag to mix spices.
• Add in the chicken pieces and shake to coat.
• Place the chicken in a single layer on top of rice; press lightly into rice.
• Cover tightly with foil.
• Bake for 1 hour, or until the chicken if fork-tender, and the rice is tender and the liquid is absorbed.
• Remove foil, bake an additional 15 minutes to brown chicken.

MEXICAN CHICKEN AND RICE CASSEROLE

Steps:

• preheat oven 350 degrees. cook rice according to package directions, sautee onions and bell pepper in oil for 10 minutes In large bowl combine black beans, 1 1/2 cup Cheese, Rotel, Chicken, Bell Pepper/Onion Mixture, and yellow rice. Spoon into 13x9 dish sprinkle the rest of cheese on top, bake covered for 30 minutes.

QUICK CREAMY MEXICAN CHICKEN & RICE SKILLET CASSEROLE

Steps:

• Heat oil and butter in a large skillet over medium heat until butter melts.
• To the pan add chicken, onion, pepper, and seasonings until the chicken is cooked through and the vegetables are soft.
• Stir in the rice, stock, and soup and simmer over low heat until rice is tender, stirring occasionally.
• Serve and enjoy! This would also make a good filling for burritos/enchiladas.

MEXICAN SOUR CREAM RICE

Steps:

• In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
• In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
• Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

CREAMY MEXICAN CHICKEN

Steps:

• Heat the oil in a skillet and cook the onion until it is translucent.
• Stir in the chicken and the flour.
• Cook, stirring until the flour cannot be seen.
• Stir in chilies, taco seasoning, sour cream, beans and corn, and continue to stir until the mixture boils.
• Place mixture into a 9x13-inch pan that has been sprayed with cooking oil spray.
• Mix 1/2 cheese with the tortilla chips and sprinkle evenly over the top.
• Bake in a 350 oven about 25 minutes or until bubbly and brown.
• Sprinkle on remaining cheese and bake an additional 10 minutes or until cheese has melted.