Southwest Chicken And Rice Bake Recipe 455 Food

SOUTHWEST CHICKEN AND RICE BAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 degrees F. Spray a 13x9 baking dish with cooking spray. Combine all but last two ingredients in a large bowl, reserving 1 cup of shredded cheese. Spread mixture evenly into baking dish and top with remaining cheese. Bake for 20 minutes until heated through and cheese is melted and bubbly. Serve topped with sour cream and tortilla strips, if desired. Refrigerate any leftovers.

SOUTHWEST CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
• Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
• Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
• Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
• Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.

SOUTHWEST CHICKEN BEAN AND RICE CASSEROLE

Steps:

• Preheat oven to 350. Lightly spray a 13" x 9" baking dish with nonstick cooking spray.
• In a large skillet over medium heat, melt butter; add rice, salt and diced tomatoes w/ pepper/onion. Heat through and pour into bottom of prepared baking pan. Sprinkle 1 cup of the cheese over top.
• In same skillet, over med-high heat, sautee onion in the oil until translucent. Add diced cooked chicken, enchilada sauce, black beans, pepper, salt, adobo, cumin and 1 tbsp cilantro. Stir and heat through. Pour over top of mixture already in the baking pan.
• Sprinkle remaining 1 cup cheddar cheese over top. (then scatter optional sliced black olives over cheese, if using them). Sprinkle with 2 tsp cilantro.
• Bake at 350 for 20-25 minutes.

SOUTHWEST CHICKEN & RICE BAKE

Steps:

• 1. Preheat oven to 375*.
• 2. In the bottom of a 9x13 glass baking dish, combine the rice, water, taco seasoning packet, 1/2 the jar of salsa and 1/3 can each of the beans and corn. Gently stir to combine.
• 3. Lay the chicken pieces over the rice mixture.
• 4. In the half-filled salsa jar, sprinkle in a little of the extra corn and beans, then re-lid & shake to combine. Pour over top of the chicken pieces.
• 5. Cover with foil & bake 35-40 minutes or until most of the liquid has been absorbed.
• 6. Let stand 5 minutes uncovered before eating.
• Serve with sour cream if desired. I used the extra corn and beans to make a black bean & corn salsa to serve as a side dish.

SOUTHWEST CHEESY CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350.
• Mix everything together except the chicken and the muenster cheese.
• Pour into a greased 9x13" baking dish. Place chicken breasts on top.
• Bake, covered, for a hour and fifteen minutes.
• Uncover, and place 1/2 slice muenster cheese atop each piece of chicken.
• Bake an additional 15 minutes or until chicken is bo longer pink and juices run clear.
• Let stand a few minutes before serving.

SOUTHWESTERN CHICKEN CASSEROLE

Steps:

• Combine 1st 8 ing in a large bowl- pour into greased 9 x 13 baking pan.
• Bake at 350 until hot and bubbly Top with cheese and bake until cheese melts.

SOUTHWEST CHICKEN & RICE CASSEROLE

Steps:

• Preheat oven to 350°F Grease 2 quart or 8x8 casserole dish.
• Prepare rice as directed to make 2 cups of cooked rice.
• Saute 2 chicken breasts in a shallow pan using olive oil, salt and pepper until done. Chop chicken breasts into bite size pieces.
• Combine all ingredients in a large bowl and mix well. Pour mixture into greased (or sprayed) casserole dish.
• Bake for 40 minutes. Cut into squares and serve.

SOUTHWESTERN CHICKEN AND RICE BAKE

Steps:

• 1. In large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and red pepper. Stir to blend.
• 2. In a saucepan, melt butter over medium-low heat. Stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, salt, and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Add more spices, salt and/ or pepper if desired.
• 3. Spray a 2 to 2.5 quart casserole dish with nonstick cooking spray. Pour mixture into the dish. Bake at 350 degrees for 25 - 30 minutes, or until bubbly. If desired, sprinkle with the cheese 5-8 minutes before done.
• 4. If desired, serve with a dollop of sour cream, chopped green onions, and tomatoes.