Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, brad's chicken verde casserole over spanish rice. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Brad's Chicken Verde casserole over Spanish rice is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Brad's Chicken Verde casserole over Spanish rice is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook brad's chicken verde casserole over spanish rice using 30 ingredients and 6 steps. Here is how you can achieve that.

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

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

Steps 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.
7. Ready to serve and ENJOY!

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