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

Brad's Chicken Verde casserole over Spanish rice. Next lay the peppers over the top. Evenly spread the dough over that. Brad's Chicken Verde casserole over Spanish rice For the chicken, boneless chicken breast, cubed, LG onion, garlic, minced, salsa verde, each; cumin, Chile powder, white pepper, smoked paprika, canola oil Brad's Chicken Verde casserole over Spanish rice For the chicken, boneless chicken breast, cubed, LG onion, garlic, minced, salsa verde, each; cumin, Chile powder, white pepper, smoked paprika, canola oil Jalapeño popper rice.

Between the salsa verde, lime juice, and cilantro mixed with juicy chicken, rice, and beans, you'll be hooked! Perfect for busy weeknights and meal prepping!! During the last half hour of cooking- sprinkle the cheese on top and cook until the cheese has melted. You can cook Brad's Chicken Verde casserole over Spanish rice using 30 ingredients and 6 steps. Here is how you cook that.

Ingredients of Brad's Chicken Verde casserole over Spanish rice

Prepare of For the chicken.
Prepare 3 lbs of boneless chicken breast, cubed.
Prepare 1/2 of LG onion.
It's 3 cloves of garlic, minced.
Prepare 2 cups of salsa verde.
It's 1/2 tbs of each; cumin, Chile powder, white pepper.
You need 1 tsp of smoked paprika.
You need 1/8 cup of canola oil.
It's 1 of jalapeño, seeded and diced.
Prepare of For the rice.
Prepare 2 cups of white rice.
It's 1/2 tsp of each; garlic powder, cumin, Chile powder, white pepper.
You need 1/2 tsp of smoked paprika.
Prepare 4.5 tsp of tomato-chicken bouillon.
It's 1 (14 Oz) of can stewed tomatoes.
It's 4 cups of water.
You need 2 tbs of butter.
You need of For the dough.
It's 4 cups of Mesa flour.
It's 4 tsp of granulated chicken bouillon.
Prepare 1 tsp of baking powder.
It's 3 cups of hot water.
It's 2/3 cup of shortening or lard.
Prepare of Other ingredients.
You need of Limes.
Prepare 2-3 cups of shredded cheddar cheese.
You need 3 tbs of melted garlic butter.
You need 1 bunch of cilantro, chopped.
It's of Roasted jalapeños.
It's 3 of LG pasilla peppers.

I started cooking rice with a little bit of salsa a few years ago and it is by far my favorite, easy way to infuse lots flavor into plain rice. I love everything about this meal - salsa verde (obsessed with it), chicken, rice. This recipe is right up our alley! Arrange chicken in a single layer in the baking dish.

Brad's Chicken Verde casserole over Spanish rice instructions

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..
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..
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..
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..
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..
Plate rice. Place casserole on top. Garnish with limes, cilantro, and jalapeño. Serve immediately. Enjoy..

Pour salsa verde over chicken, making sure to cover all of the chicken completely. Don't overcrowd the pot or the chicken won't brown nicely. Place stem side down in baking dish. Sprinkle shredded cheese over top of enchiladas. To serve, spoon spanish rice in center of plate,put enchiladas on top of rice.