Mariachi Bake

Time :45

Yield :10 servings

Recipe Background

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 jalapeño 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 jalapeño 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

Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish.
In a large skillet, melt the butter over medium heat.
Add the onion, the green pepper, and the jalapeño peppers to the melted butter and cook while stirring, until tender, about 5 minutes.
Transfer the skillet from the heat.
In a large bowl, combine the cream of chicken soup and the evaporated milk.
Stir the rice, the chicken, 2 cups of the cheese, and the pepper mixture into the soup mixture.
Transfer the mixture to the prepared baking dish and bake uncovered for about 25 minutes.
Sprinkle the casserole with the remaining cheese and bake until the cheese is melted, about 5-10 minutes.
Garnish the casserole with the green onion.
Plate and serve.