When it’s time for the fiesta to begin, you know what you need to do; make enough food for everyone and make sure there is a dance floor! We can’t help too much with the last part, but we can help you feed an entire brass band with this Mariachi Bake! Cheesy chicken and rice is already a party, but the addition of spicy jalapeƱo peppers swimming in the creamy sauce will ensure everyone is on their feet and moving! Get ready to sing the praises of the Mariachi Bake!
Ingredients
- 1/4 cup butter, cubed
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 2 large jalapeƱo peppers, seeded and chopped
- 2 (10.75-ounce) cans condensed cream of chicken soup, undiluted
- 1 (12-ounce) can evaporated milk
- 4 cups long grain rice, cooked
- 4 cups chicken, cooked and cubed
- 12 ounces Colby-Monterey Jack cheese, divided
- green onion, to taste, sliced, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a large skillet, melt the butter over medium heat.
Step 4 –Add the onion, the green pepper, and the jalapeƱo peppers to the melted butter and cook while stirring, until tender, about 5 minutes.
Step 5 –Transfer the skillet from the heat.
Step 6 –In a large bowl, combine the cream of chicken soup and the evaporated milk.
Step 7 –Stir the rice, the chicken, 2 cups of the cheese, and the pepper mixture into the soup mixture.
Step 8 –Transfer the mixture to the prepared baking dish and bake uncovered for about 25 minutes.
Step 9 –Sprinkle the casserole with the remaining cheese and bake until the cheese is melted, about 5-10 minutes.
Step 10 –Garnish the casserole with the green onion.
Step 11 –Plate and serve.
