Best Tex Mex Chicken And Rice Casserole Recipes

Spicy Tex Mex Rice And Chicken Casserole image

Provided by Cassie *

Time 1h15m

Number Of Ingredients 11

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)

Steps:

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!!

TEX-MEX CHICKEN AND RICE CASSEROLE image

Number Of Ingredients 8

1 can (10 ¾ oz) cream of chicken soup
3/4 cup cold water
2 tsp chili powder
½ tsp cumin
½ cup diced bell pepper
2 cups instant rice, uncooked
2 cups shredded cooked chicken or turkey
2 cups of shredded cheese (cheddar and/or jack)

Steps:

1. Preheat oven to 350 degrees. 2. Mix together soup, water, chili powder, cumin and bell pepper in a medium sized pan. Cook over medium heat for 5 minutes. 3. Add all other ingredients except 1 cup of the cheese. Pour into a greased 2 quart dish. Cover with remaining cheese and bake uncovered for 25-30 minutes, until top is browned and the rice is tender. Serve with sour cream, salsa, and chopped cilantro.