Tex Mex Chicken And Rice Casserole Food

TEX-MEX CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 425 degrees Fahrenheit. Set aside a 9x13" oven-safe casserole dish and lightly spray it with cooking spray.
• In a large pot or skillet over medium-high heat, add cooking oil and once heated, add the onions. Cook until tender.
• Pour in the box of rice and vermicelli, including the seasoning packet.
• Stir for two minutes then pour in the chicken broth and water.
• Bring to a boil then bring down to a simmer and cover for 20 minutes.
• After the rice mixture has cooked for 20 minutes (note: not all the liquid will have cooked away, it finishes in the oven), add in the chicken. It's okay it doesn't cook all the way through as it finishes up in the oven.
• Remove from heat and add diced tomatoes, green chiles, cumin, chili powder, cayenne, salt, and pepper. Stir together.
• CAREFULLY pour mixture into prepared casserole dish.
• Bake for 25 minutes, covered, then uncover the casserole and sprinkle cheese on top and let it melt.
• After removing from oven, let sit for 10-15 minutes. The waiting time is crucial because the liquid will continue to absorb into the rice and the casserole will have a thicker consistency.

TEX-MEX SKILLET CHICKEN AND RICE

Steps:

• Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
• Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
• Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.

TEX-MEX CHICKEN AND RICE

Steps:

• In a 3- or 4-qt. slow cooker, combine first five ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove chicken from slow cooker. Cool slightly; shred chicken with two forks. Return meat to slow cooker. Add corn and rice; cook, covered, on low 1 hour longer. , If desired, serve with cheese, sour cream, avocado and olives.

TEX-MEX CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
• Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
• Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
• Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

EASY TEX-MEX CHICKEN AND RICE

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
• Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
• Sprinkle over the cilantro and serve.

TEX-MEX BEEF & RICE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
• Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
• Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
• Bake 30 min. or until heated through. Top with crushed chips and cilantro.

TEX-MEX CHICKEN 'N' RICE CASSEROLE

Steps:

• In a 3-quart saucepan, cook onion in hot margarine until tender.
• Stir in rice-vermicelli mix, including seasoning package and uncooked rice.
• Cook and stir for 2 minutes more.
• Stir in broth and water.
• Bring to boiling; reduce heat.
• Cover and simmer 20 minutes (liquid will not be fully absorbed).
• Transfer the mixture to a very large mixing bowl; stir in chicken or turkey, tomato, chili peppers, basil, chili powder, cumin, and pepper.
• Transfer to a 3-quart casserole.
• Bake, covered, in a 425 degree oven for 20 minutes.
• Uncover; sprinkle with cheese.
• Bake for 5 minutes more.

TEX-MEX CHICKEN AND RICE

Steps:

• Spray skillet with cooking spray and heat.
• Add chicken breast cubes and cook until no longer pink.
• Stir in salsa, mexi-corn, black beans and leftover rice.
• Sprinkle with cheese and cook until melted.

TEX MEX CHICKEN RICE CASSEROLE

Steps:

• In a 3-quart saucepan cook onion in hot butter, or oil until tender.
• Stir in rice-vermicelli mix, including seasoning package, and uncooked rice.
• Cook and stir for 2 minutes more.
• Stir in broth and water.
• Bring to boiling; reduce heat.
• Cover and simmer 20 minutes (liquid will not be fully absorbed).
• Transfer the mixture to a very large mixing bowl; stir in chicken or turkey, tomato, chili peppers, basil, chili powder, cumin, and pepper.
• Transfer to a 3-quart casserole.
• Bake, covered, in a 425 degree F oven for 20 minutes.
• Uncover; sprinkle with cheese.
• Bake for 5 minutes more.

TEX-MEX CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat until beef is no longer pink, 10-12 minutes, breaking into crumbles; drain. Stir in soups, enchilada sauce, milk and garlic powder. , Place half of the broken taco shells in a 13x9-in. baking dish. Layer with half of the meat mixture and half the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake until heated through, 40-45 minutes. Let stand 5 minutes before serving.

TEX-MEX CHICKEN RICE CASSEROLE

Steps:

• Heat oven to 425°F.
• Heat dressing in large saucepan on medium. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in rice and taco seasoning; cook and stir 2 min. Add broth and water; stir. Bring to boil; cover. Simmer 20 min or until rice is tender, stirring occasionally.
• Stir in all remaining ingredients except cheese. Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 20 min. or until heated through. Top with cheese; let stand 5 min. or until melted.

TEX-MEX CHICKEN AND RICE

Steps:

• Preheat the oven to 350 degrees.
• Spray a 2 quart casserole dish.
• Combine all the ingredients, reserving 3/4 cup of cheese.
• Place in the casserole dish.
• Top with the reserved cheese and cover with foil.
• Bake 25 minutes.
• Uncover and bake until lightly browned, about 10 minutes.