This Mexican Casserole recipe is a cinch to put together and tastes amazing. I offer the best casserole recipes and easy dinner recipes for you to try below.
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.
I offer more than just this recipe, check out the links below for more homemade recipes.
3/4 cup homemade mayonnaise 1/4 cup homemade cherry conserve 1/2 tsp curry powder 1/4 tsp salt 12 ounces crushed pineapple, well drained and squeezed dry 1/4 tsp lemon juice 2 cups finely chopped cooked chicken 1 cup finely diced celery 1/2 cup sliced green onion
First combine the mayonnaise, chutney, curry powder and salt. Add remaining ingredients - chill before serving.
THINGS YOU NEED TO KNOW
I want to give you some examples of what is in the products you are eating from the grocery store.
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