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Cheesy Chicken and Rice Casserole Recipe

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4 from 5 reviews

  • Author: Eve
  • Total Time: 40 minutes
  • Yield: 4 servings

Description

This easy and flavorful Mexican Chicken Rice Casserole combines shredded chicken, rice, black beans, corn, and cheese in a creamy, spiced mixture baked to perfection. Perfect as a comforting weeknight dinner, it is quick to prepare and boasts a delicious cheesy topping that melts beautifully in the oven.

Ingredients

Main Ingredients

  • 2 cups shredded chicken
  • 2 cups cooked rice
  • 1 (15 oz) can black beans, drained
  • 1 (15 oz) can corn, drained
  • 2 cups shredded Mexican blend cheese, divided
  • ¼ cup cream cheese
  • ½ cup chunky salsa
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s fully heated by the time your casserole mixture is ready.
  2. Mix ingredients: In a large mixing bowl, combine the shredded chicken, cooked rice, drained black beans, drained corn, 1 cup of the shredded Mexican blend cheese, cream cheese, chunky salsa, cumin, garlic powder, and onion powder. Stir well until all ingredients are evenly incorporated.
  3. Prepare baking dish: Lightly spray an 8×8-inch baking dish with non-stick spray to prevent sticking and make cleanup easier.
  4. Transfer mixture: Spoon the combined mixture into the prepared baking dish, spreading it evenly for consistent baking.
  5. Add cheese topping: Sprinkle the remaining 1 cup of shredded Mexican blend cheese evenly over the top of the casserole.
  6. Cover and bake: Cover the dish with foil to retain moisture and bake in the preheated oven for 25 minutes, allowing the flavors to meld and the casserole to heat through.
  7. Brown the cheese: Remove the foil carefully and continue baking uncovered for an additional 5 minutes or until the cheese topping is melted and slightly golden.

Notes

  • Use cooked rice that has been cooled or leftover rice for best texture.
  • For a spicier kick, add chopped jalapeños or hot sauce to the mixture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To make this dish vegetarian, substitute the chicken with additional beans or a plant-based protein.
  • If you prefer, use low-fat cheese and cream cheese for a lighter version.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://everecipes.com/cheesy-chicken-and-rice-casserole-recipe/