SALSA CHICKEN RICE CASSEROLE
Layers of rice, chicken breast, a creamy soup and salsa mixture and two kinds of cheese add up to a simply yummy salsa casserole! This recipe is a family favorite because it's delicious and easily made with ingredients found in the pantry.
Provided by Gweneth
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
- Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, 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 minutes, or until bubbly.
Nutrition Facts : Calories 476.7 calories, Carbohydrate 34.8 g, Cholesterol 88.3 mg, Fat 23.9 g, Fiber 1.4 g, Protein 30 g, SaturatedFat 12.9 g, Sodium 1143.2 mg, Sugar 3.2 g
SALSA CHICKEN CASSEROLE
Tender chicken and rice in a zesty cheesy casserole.
Provided by Holly Nilsson
Categories Casserole
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F and lightly grease an 11"x7" casserole dish with butter. Set aside.
- Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes). Add garlic and butter and cook until fragrant and butter is melted.
- Add water, ZATARAIN'S® Spanish Rice and ½ cup of salsa. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.
- Add black beans, and corn and stir well. Transfer to prepared casserole dish and spread rice mixture in even layer into dish.
- Evenly spread shredded chicken over the top of the rice mixture. Top evenly with remaining 1 cup salsa and cover with cheddar cheese.
- Cover dish with foil and transfer to 375°F oven and bake for 10-15 minutes or until cheese is melted.
- Serve, top with sour cream, cilantro, and corn chips, if desired.
Nutrition Facts : Calories 363 kcal, Carbohydrate 40 g, Protein 18 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 45 mg, Sodium 475 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
MEXICAN SALSA CHICKEN AND RICE CASSEROLE
Steps:
- Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
- In a medium-size skillet over medium-high heat, saute the diced onion and poblano pepper in a couple of drizzles of olive oil. Cook for about 5 minutes until softened and beginning to brown then remove from the heat.
- In a stand blender whip together the soup, milk and cream cheese until smooth.
- In a large mixing bowl, mix together the cooked rice, onion and pepper, blended sauce, chicken, pinto beans, salsa and seasonings. Mix well then pour into the baking dish.
- Top with the shredded cheese. Bake for 35-40 minutes until bubbly.
- Rest for 10 minutes before serving with pico de gallo and a dollop of sour cream. .
Nutrition Facts : ServingSize 1 serving, Calories 563 kcal, Carbohydrate 49 g, Protein 40 g, Fat 24 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 130 mg, Sodium 1992 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 3 g
MEXICAN RICE CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 55m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
- Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
- Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.
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.
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