Tex Mex Chicken and Rice Casserole

2016-10-31

Tex Mex Chicken and Rice Casserole

This Tex Mex Chicken and Rice Casserole is a quick and easy casserole dish to make when you are in a rush and everyone will think you spent hours on it.

1 can Cream of mushroom soup

1 soup can milk

3/4 C uncooked rice

1 1/2 tsp chili powder

1 1/2 C mixture of  red and green pepper strips, chopped onion.

4 Boneless & skinless chicken breast halves (approx. 1 lb)

1/2 C shredded Tex Mex Cheese (or a Cheddar and Monterey Jack mixture)

  1. Mix soup, milk, rice and chili powder in shallow 2 qt baking casserole dish. Spread peppers and onions over mixture evenly.
  2. Lay chicken on top of rice mixture. Sprinkle cheese on top of chicken and add additional chili powder if desired. Cover.
  3. Bake at 400F until chicken is cooked through and rice is tender, approximately 45 minutes. Remove cover and broil until cheese is golden and bubbly, about 3 minutes. Remove chicken and stir rice before serving.

 

Ingredients

  • 1 can Cream of mushroom soup
  • 1 soup can milk
  • 3/4 C Uncooked rice
  • 1 1/2 tsp chili powder
  • 4 Boneless & skinless chicken breast halves (approx. 1 lb)
  • 1/2 C shredded Tex Mex Cheese (or a Cheddar and Monterey Jack mixture)
  • 1 1/2 C mixture of red and green pepper strips, chopped onion.

Method

Step 1

Mix soup, milk, rice and chili powder in shallow 2 qt baking casserole dish. Spread peppers and onions over mixture evenly.

Step 2

Lay chicken on top of rice mixture. Sprinkle cheese on top of chicken and add additional chili powder if desired. Cover.

Step 3

Bake at 400F until chicken is cooked through and rice is tender, approximately 45 minutes. Remove cover and broil until cheese is golden and bubbly, about 3 minutes. Remove chicken and stir rice before serving.

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