Southwest Chicken and Rice Casserole

This gooey, flavor-packed Southwest Chicken and Rice Casserole comes together with just a handful of Tex-Mex essentials and makes weeknight dinners a breeze. Tucked under a melty blanket of cheese, it is true comfort food with minimal prep and ultimate crowd appeal.

I whipped this up on a hectic weeknight when my fridge had leftovers and my pantry held Knorr taco rice. Now it is the dish everyone requests if there are friends over for game night.

Ingredients

• Knorr Taco Rice packets: Lend instant Tex-Mex flavor to the casserole and are foolproof for this dump-and-bake style. Choose the taco version for that subtle spice and savory baseline
• Cooked shredded chicken: Gives protein and bulk. Rotisserie chicken keeps things extra juicy and saves valuable prep time
• Southwest style canned corn: Brings a touch of sweetness and a little kick. Go for a reputable brand and double check for fresh kernels and no mushy spots
• Black beans: Add a creamy texture and heartiness. Always rinse and drain well for best flavor and consistency
• Rotel diced tomatoes with green chilies: Are the source of tang and brightness plus the chilies wake up the entire casserole. Choose original or mild based on spice preference
• Low sodium chicken broth: Keeps the casserole moist and lets the other ingredients shine. Make sure to opt for low sodium to control salt levels
• Shredded cheese: Creates that coveted gooey top. I love using a mix of sharp cheddar for richness and pepper jack for a little zip. Freshly shredded melts best

Step-by-Step Instructions

Prep the Baking Dish:

Grease a nine by thirteen inch baking dish thoroughly so nothing sticks. The right size ensures everything cooks evenly

Combine the Main Ingredients:

In the dish thoroughly mix the uncooked taco rice packets, shredded chicken, drained beans, drained corn, Rotel and chicken broth. Make sure every grain of rice is moistened and the ingredients are evenly distributed for even cooking

Bake Covered:

Tightly cover the dish with foil. This traps in moisture and steams the rice as it bakes. Place in a preheated three hundred seventy five degree oven and bake for forty minutes. The rice should plump up and soak up the seasoned broth

Add Cheese and Finish Baking:

Uncover the casserole and scatter the shredded cheese evenly over the top. Return the dish to the oven and bake another ten minutes until the cheese is fully melted and bubbling

Let Rest and Serve:

Allow the casserole to sit for five to ten minutes before serving. This gives the rice time to firm up and makes it easier to serve. Top as you like with cilantro, sliced jalapeños or a dollop of sour cream

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What makes this casserole unbeatable for me is the cheesy crust that forms when sharp cheddar and pepper jack are combined. The first time my sister helped herself to seconds and just said I could eat this every day I knew it was a new favorite in our family.

Making Ahead and Storing

This casserole holds up well for both refrigeration and freezing making it a top pick for meal prep. Store leftovers in an airtight container in the fridge up to four days. For freezing divide into individual portions or freeze the whole dish without toppings. Thaw overnight and reheat with a splash of broth to keep the rice creamy and loose.

Simple Ingredient Swaps

You can use plain cooked white or brown rice mixed with a packet of taco seasoning if Knorr taco rice is unavailable. For a vegetarian version skip the chicken and add extra beans or a can of drained chickpeas. If you do not have Rotel substitute with canned diced tomatoes and a spoonful of chopped green chilies.

Serving Inspiration

This dish is perfect with toppings like avocado, diced tomatoes, jalapeños, sour cream or fresh cilantro. For a heartier meal serve with a green salad or spoon the casserole into warm tortillas for a handheld dinner.

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Roots of the Recipe

Tex-Mex casseroles like this draw on traditions from Southwestern US kitchens where convenience and bold flavors meet. Canned beans, corn and tomatoes were pantry staples in my Texas childhood and layered casseroles always meant company was coming.

Recipe FAQs

→ What kind of chicken works best for this dish?

Cooked, shredded chicken such as rotisserie or leftover roast works perfectly. It blends easily with the other ingredients and stays moist during baking.

→ Can I substitute the Knorr taco rice?

Yes, any flavored taco or Spanish-style rice mix may be used. Adjust the seasoning as needed, since some mixes may be spicier or milder.

→ How do I store leftovers?

Cool completely, then transfer to an airtight container. Refrigerate up to 4 days or freeze up to 2 months for best quality. Reheat with a splash of broth to keep it moist.

→ What toppings go well with this bake?

Try fresh cilantro, sliced green onions, avocado, sour cream, salsa, or crushed tortilla chips for added flavor and texture.

→ Can I make this vegetarian?

Omit the chicken, add more beans, or try sautéed mushrooms or tofu. Use vegetable broth instead of chicken broth for a fully vegetarian option.