Brad's Chicken Verde casserole over Spanish rice - I have enjoyed this recipe for years only I add a package of dry onion soup mix sprinkled over the top. It's definitely creamy, thanks to multiple types of cheese, but still has a good bite from the cauliflower rice's texture. You can make your own cauliflower rice by pulsing the florets and stem in a.

How much do we love chicken? Let us count the ways. It’s such a versatile ingredient, whether you choose lean chicken breasts or cook up a casserole with chicken thighs.

Find everything you need in this at-a-glance section of the site – from easy casseroles to quick curries to a winner roast dinner. There’s something to suit every day of the week. Check out our best Brad's Chicken Verde casserole over Spanish rice recipes below.

Stir in onion, garlic green pepper, tomatoes, water, rice, chili sauce, salt, pepper, brown sugar, cumin and Worcestershire sauce. Try to cover the bottom as Serve immediately. Spoon over cooked rice or quinoa. You can cook Brad's Chicken Verde casserole over Spanish rice using 30 ingredients and 6 steps.

Brad's Chicken Verde casserole over Spanish rice Ingredients

You need of For the chicken.
Prepare 3 lbs of boneless chicken breast, cubed.
Prepare 1/2 of LG onion.
You need 3 cloves of garlic, minced.
You need 2 cups of salsa verde.
You need 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.
Prepare 1 of jalapeño, seeded and diced.
You need of For the rice.
Prepare 2 cups of white rice.
You need 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.
Prepare 1 (14 Oz) of can stewed tomatoes.
You need 4 cups of water.
You need 2 tbs of butter.
You need of For the dough.
Prepare 4 cups of Mesa flour.
You need 4 tsp of granulated chicken bouillon.
Prepare 1 tsp of baking powder.
Prepare 3 cups of hot water.
Prepare 2/3 cup of shortening or lard.
You need of Other ingredients.
Prepare 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.
Prepare of Roasted jalapeños.
You need 3 of LG pasilla peppers.

We opted for garlic powder for ease, but if you're looking for a more pronounced garlic flavor, you can absolutely sub in fresh garlic instead. Pour broth over the top, which helps move the quinoa to the bottom to cook through. Top with frozen peppers and onions. Made with onions, carrots, basmati rice, and chicken, you won't believe how delicious this meal is!

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..

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Perfect Brad's Chicken Verde casserole over Spanish rice Recipe - This juicy salsa verde chicken is super simple to make for dinner, and really delicious. Use salsa verde or homemade tomatillo sauce to flavor this chicken Remove chicken and add shredded cheese on top. Broil for an additional few minutes. Serve over rice making sure to add some of the additional. Try our Spanish rice with chicken and chorizo.

I believe you can make great and tasty Brad's Chicken Verde casserole over Spanish rice recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!