Recipe: Scrummy Brad's Chicken Verde casserole over Spanish rice

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

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

Instructions 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..

In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. 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!

It seems that it's rather simple to prepare dinner the best Brad's Chicken Verde casserole over Spanish rice recipe from us. Don't overlook to share this recipe so all people can taste the scrumptious home made Brad's Chicken Verde casserole over Spanish rice. Thank you.

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