Southwest Chicken and Rice Casserole (Print Format)
Cheesy Southwest comfort dish with chicken, beans, corn, taco rice, and tomatoes baked together.
# Ingredients:
01 -
2 packages (5.7 oz each) Knorr Taco Rice
02 -
3 cups cooked and shredded chicken (e.g., rotisserie chicken)
03 -
15 oz can of Del Monte Southwest Corn, drained
04 -
15 oz can of black beans, rinsed and drained
05 -
10 oz can of Rotel (diced tomatoes with green chilies)
06 -
4 cups low sodium chicken broth
07 -
2 cups shredded cheese (half sharp cheddar, half pepper jack)
# Steps:
01 -
Preheat oven to 375°F. Grease a 9x13 baking dish.
02 -
In the baking dish, mix uncooked rice packets, chicken, beans, corn, Rotel, and chicken broth.
03 -
Cover tightly with foil and bake for 40 minutes.
04 -
Uncover the dish, top with shredded cheese, and bake for an additional 10 minutes or until the cheese is completely melted.
05 -
Let the casserole sit for 5–10 minutes before serving.
# Tips:
01 -
Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months. Thaw in the fridge overnight before reheating.
02 -
For reheating, use a microwave or oven and add a splash of broth if needed to loosen it up.