Southwest Chicken Rice Casserole (Print Format)
Chicken, taco rice, beans, corn, and Rotel baked with melty cheese for effortless Tex-Mex style comfort.
# Ingredients:
→ Main 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 Southwest-style corn, drained
04 -
15 oz can black beans, rinsed and drained
05 -
10 oz can Rotel (diced tomatoes with green chilies)
06 -
4 cups low-sodium chicken broth
07 -
2 cups shredded cheese (e.g., half sharp cheddar and half pepper jack)
# Steps:
01 -
Preheat the oven to 375°F. Grease a 9x13-inch baking dish with an appropriate cooking spray or oil.
02 -
In the prepared dish, combine the uncooked taco rice, shredded chicken, black beans, drained corn, Rotel, and chicken broth. Mix evenly to ensure proper distribution of ingredients.
03 -
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
04 -
Uncover the dish, evenly top with shredded cheese, and bake for an additional 10 minutes or until the cheese is fully melted and bubbling.
05 -
Allow the casserole to rest for 5–10 minutes before serving. Add toppings if desired and enjoy.
# Tips:
01 -
Letting the casserole sit after baking helps the flavors meld and makes serving easier.