Mexican Chicken and Rice Casserole with Salsa- Flavoursofglobalheart

Mexican Chicken and Rice Casserole with Salsa 

This is a very easy recipe that can be made at home in a very short time. All it takes to make this recipe delicious is a layer of rice, chicken, a creamy soup, a salsa mix, and two types of cheese. The most important thing is that all the ingredients of this recipe are easily available in any shop or shopping mall.

Mexican chicken and rice casserole with salsa

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 1/2 cups water
• 1 cup uncooked white rice
• 1 (10.80 ounces) can condense cream of mushroom soup
• 1 1/2 cups chicken broth
• 1/2 cup salsa
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cooked chicken
• 1 1/2 cups shredded cheddar cheese
• Chopped fresh cilantro, for garnish (optional)

Instructions:

Preheat the oven to 350°F (180°C).
Next, in a large skillet, heat olive oil over low-medium heat. Then add chopped onions and chilies and cook well for 5-6 minutes until soft.
Stir in the rice, chicken broth, salsa, cumin, paprika, salt, and pepper. Bring to a boil.
Transfer the mixture to an 8-inch square baking dish and top with the shredded chicken and cheese.
Bake well for 25-30 minutes in an aluminum foil-covered dish
Then remove the foil and bake for another 5 minutes or until the cheese melts.
Garnish with some coriander leaves if you want then serve hot and enjoy this dish!

Mexican Chicken and Rice Casserole with Salsa 

This Mexican chicken and rice casserole with salsa is a flavorful and satisfying one-dish meal that is easy to prepare and perfect for feeding a crowd. It starts with sautéing a diced onion and bell pepper in olive oil until they are softened, which adds a delicious depth of flavor to the dish. Next, uncooked white rice is stirred into the skillet along with chicken broth, salsa, cumin, paprika, salt, and pepper. The mixture is brought to a boil, then transferred to a baking dish and topped with shredded cooked chicken and shredded cheddar cheese.

After being covered with aluminum foil and baked for 25 minutes, the foil is removed and the dish is baked for an additional 5 minutes to allow the cheese to melt and become bubbly. The finished casserole is a delicious blend of tender rice, savory chicken, and melted cheese, all flavored with the spicy and tangy taste of salsa. It can be garnished with chopped fresh cilantro for an extra burst of flavor if desired.

This Mexican chicken and rice casserole with salsa is a great choice for a family dinner, a potluck, or a party, and leftovers can be easily reheated for a quick and tasty meal later on. It's also a great way to use up leftover chicken or a rotisserie chicken from the grocery store, as it only requires one cup of shredded chicken. Whether you are a fan of Mexican food or just looking for a tasty and easy casserole to make, this dish is sure to satisfy your cravings!

Nutrition Facts 

(per serving)

  477            24g          35g              30g

Calories     Fat         Carbs          Protein

FAQ

How does Jamie Oliver make a chicken casserole?

Here is a recipe for Jamie Oliver's chicken casserole

Ingredients:

4 chicken breasts

olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 celery stick, finely chopped

4 garlic cloves, finely chopped

1 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

1 cinnamon stick

400g tin of chopped tomatoes

400g tin of chickpeas, drained and rinsed

1 lemon, zested and juiced

handful of fresh parsley, chopped

sea salt

freshly ground black pepper

Instructions:

Preheat your oven to 180°C/350°F/gas 4.

Heat a splash of olive oil in a large casserole dish over medium heat. Add the chicken breasts and brown for 3 to 4 minutes on each side until golden. 

Add a little more oil to the pan if necessary, then add the onion, carrot, and celery. Cook for 5 to 10 minutes until softened.

Add the garlic, paprika, cumin, coriander, and cinnamon stick and cook for 1 minute more.

Return the chicken to the pan and add the chopped tomatoes, chickpeas, lemon zest and juice, and parsley. Season with salt and pepper.

 Cook for 30 to 40 minutes until the chicken is cooked through and tender.

Serve hot, garnished with additional parsley if desired.

https://youtu.be/o4ldgCHRcDY