Recipe of Any-night-of-the-week Brad's Chicken Verde casserole over Spanish rice

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The ingredients needed to make Brad's Chicken Verde casserole over Spanish rice:

1. Take For the chicken
2. Make ready 3 lbs boneless chicken breast, cubed
3. Make ready 1/2 LG onion
4. Get 3 cloves garlic, minced
5. Get 2 cups salsa verde
6. Get 1/2 tbs each; cumin, Chile powder, white pepper
7. Prepare 1 tsp smoked paprika
8. Get 1/8 cup canola oil
9. Make ready 1 jalapeño, seeded and diced
10. Prepare For the rice
11. Take 2 cups white rice
12. Prepare 1/2 tsp each; garlic powder, cumin, Chile powder, white pepper
13. Get 1/2 tsp smoked paprika
14. Make ready 4.5 tsp tomato-chicken bouillon
15. Prepare 1 (14 Oz) can stewed tomatoes
16. Take 4 cups water
17. Get 2 tbs butter
18. Take For the dough
19. Prepare 4 cups Mesa flour
20. Make ready 4 tsp granulated chicken bouillon
21. Get 1 tsp baking powder
22. Make ready 3 cups hot water
23. Prepare 2/3 cup shortening or lard
24. Get Other ingredients
25. Prepare Limes
26. Prepare 2-3 cups shredded cheddar cheese
27. Take 3 tbs melted garlic butter
28. Take 1 bunch cilantro, chopped
29. Get Roasted jalapeños
30. Make ready 3 LG pasilla peppers

Place chicken breasts on top of rice mixture. Salsa Chicken Casserole is a fun dinner option that everyone raves about! We love Chicken Rice Casserole any which way it's prepared but this Mexican chicken casserole definitely tops our list! Spanish rice, corn, black beans, chicken, and salsa are topped with cheddar cheese then baked until hot and bubbly!

Steps to make Brad's Chicken Verde casserole over Spanish rice:

1. Start with the filling. Heat oil in a LG frying pan. Add onion. Saute for 5 minutes to sweat onions, don't brown. Add chicken, garlic, and seasonings. Cook until chicken is almost done, just a little bit of pink. Do not drain juices. Add salsa and a quarter cup of chopped cilantro. Either make your own or buy the salsa. I used my recipe for roasted salsa verde. Bring salsa to a simmer. Slowly add Mesa flour while stirring constantly until you reach your desired thickness.
2. Meanwhile char the skins of the pasilla peppers. If you have a gas range, place directly over burner. If not place directly on top oven rack and broil on hi. The key is to char the skins quickly. When all the skin is charred, place in a plastic bag. Seal and let sit for 10 minutes. Remove all skin and seeds from peppers. Tear open so pepper lays flat.
3. Next make the dough. Mix all the dry ingredients in a mixing bowl. Cut in the lard or shortening. Mix in the hot water until well combined.
4. Grease a large casserole dish. Lay in chicken mixture. Next lay the peppers over the top. Cover with cheddar cheese. Evenly spread the dough over that. Brush with melted garlic butter. Place in the oven at 400 until filling is bubbly and dough browns slightly.
5. While in the oven, melt butter in a fry pan for the rice. Add dry rice to pan and cook 3-4 minutes stirring constantly. Add rest of rice ingredients. Stir well. Cover and cook on low until water is nearly absorbed. Do not stir. Turn off heat and let sit on burner covered for 10 minutes.
6. Plate rice. Place casserole on top. Garnish with limes, cilantro, and jalapeño. Serve immediately. Enjoy.

We love Chicken Rice Casserole any which way it's prepared but this Mexican chicken casserole definitely tops our list! Spanish rice, corn, black beans, chicken, and salsa are topped with cheddar cheese then baked until hot and bubbly! I love everything about this meal - salsa verde (obsessed with it), chicken, rice. This recipe is right up our alley! Come see how easy it is to whip up.

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