Spicy Tex Mex Rice And Chicken Casserole
By
Cassie *
@1lovetocook1x
1
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!
Ingredients
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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 can(s)10 3/4 oz cream of chicken soup
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1 can(s)10 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
- Gather your ingredients
- Place the rice in the water and bring to a boil. Reduce heat, cover and simmer 20 minutes.
- Cook the chicken breast is saucepan; covering them with water. Bring to boil and cook for 20 minutes; or till done.
- 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.
- Preheat oven to 350 degree.
Spray a 9 x 13 baking dish with cooking spray. - In a medium bowl; combine the cheeses
- In a medium bowl; mix together soup, sour cream, onion, and salsa.
- 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. - Bake in preheated oven for about 40 to 45 minutes, or until bubbly.
- 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 Spicy Tex Mex Rice And Chicken Casserole
Main Ingredient: Chicken
Regional Style: Southwestern
