Best Mexican Essentials Creamy Chicken Over Rice Recipes
CREAMY MEXICAN CHICKEN & RICE CASSEROLE
This casserole is a favorite of everyone who has it. Every time I ask, "What would you like for dinner/your birthday/major event?" I am always surprised that the request is this simple casserole. My mother-in-law made this for my husband when he was a kid and it is still his favorite, and now my family requests it as well.
Provided by MommyMakes
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare chicken and rice.
- Preheat oven to 350°F Mix together soups, tomatoes, and broth.
- In a large casserole dish, layer half of chicken, soup mixture, and cheese. Repeat.
- Top with crushed chips.
- Bake for 45 minutes or until bubbling; serve over rice.
- NOTE: The chips get pretty dark--if you are afraid they will burn cover the casserole.
Nutrition Facts : Calories 566, Fat 27.7, SaturatedFat 8, Cholesterol 98.1, Sodium 1672.5, Carbohydrate 42.3, Fiber 2.5, Sugar 5.2, Protein 35.5
CHEESY MEXICAN CHICKEN & RICE
I was given this recipe by a Texan friend. It's simple, quick, and family pleasing! My father-in-law is always dropping broad hints about how much he likes it and how I should make it more often! It makes a lot and you can also freeze it (just don't add the rice). You can make it mellow as listed below or add some heat by using a can of Rotel instead of the diced tomatoes (actually, that's what the original recipe calls for) and/or adding some jalapeno. I recommend serving with tortilla chips. Enjoy!
Provided by wisewoman83
Categories One Dish Meal
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Dice onions and cut chicken into bite-sized pieces. In a large skillet, cook in the oil until the chicken is white and fully cooked.
- Chop the bell peppers and tomatoes into bite-sized pieces and place in a large pot. Mix in the chicken, Cheese Whiz, cream of chicken soup, and salt.
- Cook on medium-low, stirring frequently, until mixture is heated through. It's ready to eat as soon as it's hot enough, but you may want to simmer it longer if you prefer less-crunchy pepper pieces.
- Cook the rice. I find that 2 cups of water and 2 cups of rice need about 2-1/2 minutes in my microwave, then 2 or 3 more minutes to sit and steam.
- Serve chicken/cheese mixture over rice. You can break up tortilla chips on top or use them to scoop it up.
Nutrition Facts : Calories 430.2, Fat 20.3, SaturatedFat 8.1, Cholesterol 72.6, Sodium 1536.4, Carbohydrate 38.9, Fiber 1.5, Sugar 4.5, Protein 21.8
MEXICAN CHICKEN AND RICE
On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.-Cindy Gage, Blair, Nebraska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.
Nutrition Facts : Calories 381 calories, Fat 11g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 782mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
MEXICAN ESSENTIALS: CREAMY CHICKEN OVER RICE
Played about with this for the last few days. I thought about making it into a casserole by mixing it with noodles or rice. I thought about oven baking or stovetop cooking. In the end, I separated the sauce and chicken from the starch, and let it cook low-and-slow in the slow cooker. Then, ladle it over some rice or pasta. So,...
Provided by Andy Anderson !
Categories Chicken
Time 4h10m
Number Of Ingredients 27
Steps:
- 1. PREP/PREPARE
- 2. If you have a skillet big enough to hold the chicken, and then simmer the sauce, use it... It will save cleaning up an additional pot.
- 3. Dried versus Fresh Peppers If you are using dried peppers cut off the stems and attempt to shake out as many seeds as you can. Then, soak in warm water for about thirty minutes, open them up and remove any remaining seeds; finally, chop and reserve. If you are using fresh pepper, remove the stems, the seeds and dice.
- 4. Are Dried Peppers Hotter than Fresh? That depends on how you are measuring them. Fresh peppers contain a lot of water; dried obviously do not. For every pound of dried peppers, it would take 10 pounds of fresh to equal the same heat level. But that is a bit misleading. When you dry out a pepper it loses 90% of its weight to the evaporation of water; however, capsaicin, the part of the pepper that makes the heat, does not evaporate. So, a fresh 10-ounce pepper, once dried, would weigh 1 ounce, but it would still be just as hot.
- 5. Gather your ingredients (mise en place).
- 6. Add the oil and butter to a skillet over medium heat.
- 7. Add the chicken thighs, and sauté until beginning to brown, 3 - 4 minutes per side.
- 8. Remove from the pan and reserve.
- 9. Add all the sauce ingredients to the pan (except the can of tomatoes) and allow to simmer until the veggies soften, about 8 - 10 minutes.
- 10. Canned tomatoes are already cooked, so there is no need to add them at this point.
- 11. Let cool for 10 minutes, place into a food processor (along with the canned tomatoes) and process until smooth.
- 12. You can leave it slightly chunky, if you prefer.
- 13. Cut the chicken into strips, add them and the sauce to the bowl of a slow cooker, then cook on low for 3.5 - 4 hours.
- 14. After the allotted time, open the cooker and add the finishing touch ingredients.
- 15. Give the mixture a stir and slow cook for an additional 30 minutes.
- 16. Do a final testing for proper seasoning.
- 17. PLATE/PRESENT
- 18. Serve over rice or noodles with some crusty bread and a small side salad. Enjoy.
- 19. Keep the faith, and keep cooking.
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