Mexican Chicken Bake

Name: Mexican Chicken Bake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mexican
Ingredients: 57 grams butter, cubed; 340 grams cups Colby-Monterey Jack cheese, divided; 567 grams cans each) condensed cream of chicken soup, undiluted; 420 grams cubed cooked chicken; 632 grams cooked long grain rice; 340 grams can evaporated milk; 1 small green pepper, chopped; 2 larges jalapeno peppers, seeded and chopped; 1 medium onion, chopped

Mexican Chicken Bake

Mexican Chicken Bake could be just the gluten free recipe you've been looking for. This recipe serves 10. This main course has 424 calories, 24g of protein, and 24g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. If you like this recipe, take a look at these similar recipes: Mexican Chicken Bake, Mexican bake, and Mexican Pasta Bake.

Instructions

In a large skillet, saute the onion, green pepper and jalapeno peppers in butter until tender. In a large bowl, combine soup and milk. Stir in the rice, chicken, 2 cups cheese and onion mixture.

Ingredients you will need

Jalapeno Pepper

Green Pepper

Whole Chicken

Butter

Cheese

Onion

Milk

Rice

Soup

Equipment you will use

Frying Pan

Bowl

Transfer to a greased 13-in. x 9-in. baking dish.

Equipment you will use

Baking Pan

Bake, uncovered, at 350° for 25 minutes.

Equipment you will use

Oven

Sprinkle with the remaining cheese.

Ingredients you will need

Cheese

Bake 5-10 minutes longer or until heated through and the cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

57grams

butter, cubed 340grams

cups Colby-Monterey Jack cheese, divided 567grams

cans each) condensed cream of chicken soup, undiluted 420grams

cubed cooked chicken 632grams

cooked long grain rice 340grams

can evaporated milk 1small

green pepper, chopped 2larges

jalapeno peppers, seeded and chopped 1medium

onion, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Barefoot Bubbly Pink Moscato with a 4.9 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Barefoot Bubbly Pink Moscato

Barefoot Bubbly Pink Moscato is sweet & juicy with explosive aromas and flavors. Best served chilled (36-40 degrees F), this bubbly has aromas and flavors of jasmine and Mandarin orange complemented by red raspberry, strawberry and pomegranate. Enjoy the creamy and juicy finish!