Mexican Casserole
If you have around 1 hour and 5 minutes to spend in the kitchen, Mexican Casserole might be a super gluten free recipe to try. One portion of this dish contains about 58g of protein, 35g of fat, and a total of 701 calories. For $3.04 per serving, you get a main course that serves 6. Winter will be even more special with this recipe. Many people really liked this Mexican dish. 503 people have tried and liked this recipe. It is brought to you by Pink When. If you have rice, colby jack, salsa, and a few other ingredients on hand, you can make it. With a spoonacular score of 89%, this dish is excellent. Similar recipes are Mexican Cornbread Casserole – make a Mexican casserole dinner that is easy to make, and reheats well, Mexican Casserole, and Mexican Casserole.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 40 minutes
Ingredients:
4 boneless chicken breasts
2 cups shredded Monterrey Jack
1 (10oz) cream of chicken soup
1 (10oz) cream of mushroom soup
1 onion, finely chopped
1 cup uncooked rice
1 cup salsa
2 cups shredded Cheddar Cheese
Equipment:
frying pan
pot
baking pan
mixing bowl
Cooking instruction summary:
Take a large pot and ring water to a boil. When finished, place you chicken breasts in to boil for 20 minutes or until cooked. Take a smaller pan and cook rice as directed. Allow both rice and chicken time to cool when once fully cooked. Heat over to 350 degrees. Take cooled chicken breasts and shred, or cut into bite size pieces. Add into a large mixing bowl. Stir in cooked rice, 2 cups of Monterrey Jack cheese, and 1 cup of Cheddar. Stir in both soups, chopped onion, and salsa.Take a 9 x 13 baking dish and coat with non stick spray. Place mixture into the 9 x 13 dish and cover with the remaining cup of cheddar cheese. Bake for 40 minutes. Allow to cool before serving.
Step by step:
1. Take a large pot and ring water to a boil. When finished, place you chicken breasts in to boil for 20 minutes or until cooked. Take a smaller pan and cook rice as directed. Allow both rice and chicken time to cool when once fully cooked.
2. Heat over to 350 degrees. Take cooled chicken breasts and shred, or cut into bite size pieces.
3. Add into a large mixing bowl. Stir in cooked rice, 2 cups of Monterrey Jack cheese, and 1 cup of Cheddar. Stir in both soups, chopped onion, and salsa.Take a 9 x 13 baking dish and coat with non stick spray.
4. Place mixture into the 9 x 13 dish and cover with the remaining cup of cheddar cheese.
5. Bake for 40 minutes. Allow to cool before serving.
Nutrition Information:
covered percent of daily need
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