Best Cheesy Chicken Spanish Rice Casserole Recipes

CHEESY CHICKEN ENCHILADA CASSEROLE WITH SPANISH RICE

Steps:

• --Spanish Rice--
• In a sauce pan (with lid) combine all ingredients (except rice) and bring to a boil. Add Minute Rice. Cover. Remove from heat. Stir once at 4 minutes and then recover and set aside after 6 minutes.
• -- Casserole --
• Preheat oven to 350 degrees F. Mix drained chicken and soup in bowl.
• In a large casserole dish, layer the ingredients in the following manner:
• Enchilada sauce (1/3 of large can)
• Layer of corn tortillas (1/2 package)
• Layer of chicken and soup mixture (use half of it)
• Layer of Kraft Cheddar Cheese (4 oz.)
• Enchilada sauce (1/3 of can)
• Spanish Rice (see above)
• Layer of corn tortillas (1/2 package)
• Layer of chicken and soup mixture (use half of it)
• Layer of Kraft Cheddar Cheese (4 oz.)
• Top with last third of enchilada sauce
• Top with broken Corn Chips
• Bake for approximately 30 minutes or until cheese and sauce are bubbly in center. Add any toppings of sour cream, tomato, and black olives AFTER cooking.

CHEESY CHICKEN SPANISH RICE CASSEROLE

Steps:

• 1. Cook Chicken and shred. (leftover Rotisserie Chicken works well for this dish too!)
• 2. Saute chicken, green pepper, and onion in a skillet until onions are translucent.
• 3. In an extra large bowl mix rice, tomatoes, tomato sauce, chili powder, velveeta, salt and pepper.
• 4. Stir in chicken and veggies.
• 5. Transfer to a large casserole dish.
• 6. Sprinkle top with cheese shreds.
• 7. Bake at 350 for 30 - 40 minutes........ until hot and bubbly.