Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, brad's chicken verde casserole over spanish rice. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Arroz Con Pollo is an incredibly delicious Spanish casserole of chicken and rice braised with vegetables, tomatoes and saffron. Arroz Con Pollo is Spain's beloved chicken and rice casserole: tender chicken I've been making small tweaks to the recipe over time - just personal preferences. This Verde Chicken Enchilada Casserole recipe is layered with your favorite chicken enchilada fillings, and baked up with the most delicious homemade green enchilada sauce. ~Spanish Rice~.

Brad's Chicken Verde casserole over Spanish rice is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Brad's Chicken Verde casserole over Spanish rice is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have brad's chicken verde casserole over spanish rice using 30 ingredients and 6 steps. Here is how you cook it.

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

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

Carefully add chicken to oil; cook and stir until fully cooked and no longer pink Reviews for: Photos of Texan Chicken and Rice Casserole. An easy casserole recipe for creamy rice and fork-tender chicken that cooks in one dish. I see beautiful chicken and rice casserole recipes online all the time but when I click over to look at them, most of them are made with instant rice and I HATE INSTANT RICE so I suck my teeth and move on. Learn how to make Salsa Verde Chicken Casserole.

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.

Salsa Verde Chicken Casserole is a lot like King Ranch Chicken my mom used to make growing up, but easier…especially if you make your chicken in Verde is actually Spanish for green. Rotel is simply a brand name, most stores will carry their own cheaper version right next to the real Rotel. Our super easy chicken and rice bake is made with cooked chicken and rice, along with an easy sauce and peas and carrots. Serve this chicken casserole with a tossed salad or sliced tomatoes and warm rolls or biscuits for a fabulous busy day meal. In a large skillet, brown the ground beef over medium-high heat; drain the fat, and transfer beef to a large pot over medium low heat.

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