spicy tex mex rice and chicken casserole
★★★★★
5
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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Ingredients For spicy tex mex rice and chicken casserole
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1 1/3 cuncooked rice, i use uncle bens
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2 2/3 cwater
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4boneless, skinless chicken breasts
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1 can10 3/4 oz cream of chicken soup
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1 can10 3/4 oz cream of mushroom soup, i also use golden mushroom
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2 cshredded cheddar cheese
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2 cmonterey jack , shredded, or you can use a tex mex blend
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1/2 csour cream
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1 1/2 csalsa, use any heat you want, i use my homemade hot salsa
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1onion, chopped
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1 Tbsptony chachere's creole seasoning ( optional)
How To Make spicy tex mex rice and chicken casserole
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1Gather your ingredients
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2Place the rice in the water and bring to a boil. Reduce heat, cover and simmer 20 minutes.
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3Cook the chicken breast is saucepan; covering them with water. Bring to boil and cook for 20 minutes; or till done.
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4When chicken is done; remove from water, when cool enough, shred and add the seasoning, this is not a must, I like the added spice.
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5Preheat oven to 350 degree. Spray a 9 x 13 baking dish with cooking spray.
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6In a medium bowl; combine the cheeses
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7In a medium bowl; mix together soup, sour cream, onion, and salsa.
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8Layer 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.
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9Bake in preheated oven for about 40 to 45 minutes, or until bubbly.
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10Let 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!!
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