This recipe can be Gluten Free if you use Organic where possible
Mexi Chicken Casserole
Ingredients
• 3 teaspoons chili powder
• 1 1/2 teaspoons paprika
• 1 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1 teaspoon garlic powder (or approximately 4 cloves minced)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional)
• freshly ground black pepper to taste
• 1/3 of a large green pepper, diced
• 1.5 cups white long grain rice (not instant)
• 2.75 cups water
• 3 boneless, skinless chicken thighs, cut into cubes
• 1 cup of corn (frozen or canned)
• 1.5 cups of shredded marble cheese (divided in half)
• 2/3 cup crushed corn tortilla chips (divided in half)
• 1.5 cups of your favorite salsa
• Optional: sour cream, green onions, or guacamole
Directions
1. Preheat your oven to 350 degrees Fahrenheit.
2. In a medium saucepan, combine water, rice, green pepper, chili powder, paprika, onion powder, sea salt, garlic, cumin, oregano, black pepper, and cayenne. Stir well. Cook according to the instructions indicated on the rice package.
3. In the meantime, cut chicken thighs into cubed pieces and fry over medium heat until fully cooked.
4. In a bowl, mix together: all of the ingredients, use only 1/2 the total amount of cheese and corn chips
• 3 teaspoons chili powder
• 1 1/2 teaspoons paprika
• 1 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1 teaspoon garlic powder (or approximately 4 cloves minced)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional)
• freshly ground black pepper to taste
• 1/3 of a large green pepper, diced
• 1.5 cups white long grain rice (not instant)
• 2.75 cups water
• 3 boneless, skinless chicken thighs, cut into cubes
• 1 cup of corn (frozen or canned)
• 1.5 cups of shredded marble cheese (divided in half)
• 2/3 cup crushed corn tortilla chips (divided in half)
• 1.5 cups of your favorite salsa
• Optional: sour cream, green onions, or guacamole
Directions
1. Preheat your oven to 350 degrees Fahrenheit.
2. In a medium saucepan, combine water, rice, green pepper, chili powder, paprika, onion powder, sea salt, garlic, cumin, oregano, black pepper, and cayenne. Stir well. Cook according to the instructions indicated on the rice package.
3. In the meantime, cut chicken thighs into cubed pieces and fry over medium heat until fully cooked.
4. In a bowl, mix together: all of the ingredients, use only 1/2 the total amount of cheese and corn chips
(3/4 cup of cheese, and 1/3 cup of crushed corn chips).
5. Spread mixture evenly in a 9 x 14" casserole dish.
6. Top the mixture with the remaining 3/4 cup of cheese, then 1/3 cup of crushed corn chips.
7. Cook at 350 degrees Fahrenheit for 20 minutes. Then, broil for 5 minutes.
8. Let the casserole cool for 10 minutes, then serve.
9. Top with your choice of sour cream, guacamole, and/or freshly sliced green onions.
10. Enjoy!
Family sized - Serves 6 large portions
To make this recipe even more exciting, try homemade corn tortilla chips, or homemade salsa and guacamole!
5. Spread mixture evenly in a 9 x 14" casserole dish.
6. Top the mixture with the remaining 3/4 cup of cheese, then 1/3 cup of crushed corn chips.
7. Cook at 350 degrees Fahrenheit for 20 minutes. Then, broil for 5 minutes.
8. Let the casserole cool for 10 minutes, then serve.
9. Top with your choice of sour cream, guacamole, and/or freshly sliced green onions.
10. Enjoy!
Family sized - Serves 6 large portions
To make this recipe even more exciting, try homemade corn tortilla chips, or homemade salsa and guacamole!
This recipe was originally created by Ilissa, however, her blog is no longer up but I still want to give her credit for sharing this with others.
Comments
Post a Comment