Spicy Tex Mex Rice And Chicken Casserole

Cassie *

By
@1lovetocook1x

This casserole is my alternative to a noodle casserole, as my better half is not a big noodle fan. I also get to use my homemade HOT SALSA..this is scrumptious!


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Comments:

Serves:

several

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 1/3 c
uncooked rice, i use uncle bens
2 2/3 c
water
4
boneless, skinless chicken breasts
1 can(s)
10 3/4 oz cream of chicken soup
1 can(s)
10 3/4 oz cream of mushroom soup, i also use golden mushroom
2 c
shredded cheddar cheese
2 c
monterey jack , shredded, or you can use a tex mex blend
1/2 c
sour cream
1 1/2 c
salsa, use any heat you want, i use my homemade hot salsa
1
onion, chopped
1 Tbsp
tony chachere's creole seasoning ( optional)

Directions Step-By-Step

1
Gather your ingredients
2
Place the rice in the water and bring to a boil. Reduce heat, cover and simmer 20 minutes.
3
Cook the chicken breast is saucepan; covering them with water. Bring to boil and cook for 20 minutes; or till done.
4
When chicken is done; remove from water, when cool enough, shred and add the seasoning, this is not a must, I like the added spice.
5
Preheat oven to 350 degree.

Spray a 9 x 13 baking dish with cooking spray.
6
In a medium bowl; combine the cheeses
7
In a medium bowl; mix together soup, sour cream, onion, and salsa.
8
Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish.

Repeat layers, ending with cheese.
9
Bake in preheated oven for about 40 to 45 minutes, or until bubbly.
10
Let rest 20 to 30 minutes before serving, to let set up.

I serve this with a dollop of sour cream and hot pepper flakes atop for more added heat; and garlic bread. Or perhaps a salad..This is a very versatile and tasty casserole!



This freezes well also. I put it on a paper plate and vacuum sealed it.
ENJOY!!

About this Recipe

Main Ingredient: Chicken
Regional Style: Southwestern
Hashtags: #rice, #Casserole, #spicy