Easy Mexican Casserole Recipe
from Scratch

This Mexican Casserole recipe is a cinch to put together and tastes amazing.

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EASY MEXICAN CASSEROLE

1 cup raw white rice
2-1/3 cups water
4 skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
2 TBS canola oil (or butter)
1 onion, chopped
2 cups cheddar cheese, shredded
2 cups Monterey jack cheese, shredded
2 cans (10.75oz) homemade cream of chicken soup
1/2 cup milk
2 tsp homemade garlic powder
2 tsp homemade onion powder
2 cups fresh salsa
2 TBS jalapenos, seeded and chopped (optional)

PREHEAT oven to 350 degrees and spray a casserole dish with vegetable oil.

Bring the water to a boil and cook the rice; set aside.

In a skillet, heat the canola oil and saute chicken pieces and the chopped onion until the onion is tender.

In a large bowl, mix together the chicken and onion, cooked rice, both cream of chicken soups, 1 cup cheddar cheese (other cup for topping casserole), 2 cups Monterey jack cheese, garlic powder, onion powder, salsa and jalapenos.

Place in the prepared casserole dish and level out. Top with the remaining cup of cheddar cheese. Bake for 35 to 45 minutes, or until hot and bubbly.

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