Southwest Chicken and Rice Casserole

Why I Love This Recipe

• It comes together with minimal prep—just mix and bake.

• I use pantry staples like beans, Rotel, and taco rice.

• It’s a complete meal in one dish: protein, carbs, veggies, and cheese.

• It’s perfect for leftovers and freezer-friendly.

• The flavor is bold, cheesy, and just the right amount of spicy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 packages (5.7 oz each) Knorr Taco Rice

• 3 cups cooked and shredded chicken (rotisserie chicken works great)

• 1 (15 oz) can Del Monte Southwest Corn, drained

• 1 (15 oz) can black beans, rinsed and drained

• 1 (10 oz) can Rotel (diced tomatoes with green chilies)

• 4 cups low sodium chicken broth

• 2 cups shredded cheese (I use half sharp cheddar, half pepper jack)

Directions

1. I preheat the oven to 375°F and grease a 9×13-inch baking dish.

2. In the dish, I combine the uncooked rice packets, shredded chicken, drained beans, corn, Rotel, and chicken broth. I stir everything together well to make sure the rice is evenly distributed.

3. I cover the dish tightly with foil and bake for 40 minutes.

4. After that, I uncover it, sprinkle the shredded cheese over the top, and return it to the oven for 10 more minutes, or until the cheese is melted and bubbly.

5. I let the casserole sit for 5–10 minutes before serving so the flavors can settle and the texture firms up a bit.

Servings and Timing

Servings: 8
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

Variations

• I sometimes swap in ground beef or turkey instead of chicken.

• If I want it spicier, I use hot Rotel or add diced jalapeños before baking.

• I’ve also stirred in chopped spinach or zucchini for a veggie boost.

• For extra crunch, I top it with crushed tortilla chips or sliced green onions before serving.

Storage/Reheating

• I store leftovers in an airtight container in the fridge for up to 4 days.

• To freeze, I let it cool completely and portion it into freezer-safe containers. It keeps well for up to 2 months.

• When reheating, I microwave it or warm it in the oven at 350°F until heated through. I usually add a splash of broth if it seems dry.

FAQs

Can I use a different rice mix?

Yes. I’ve used Spanish rice or Mexican rice packets in place of taco rice with great results. Just make sure to adjust the liquid if needed.

Is this casserole spicy?

It has mild heat from the Rotel and pepper jack cheese. If I want it milder, I use regular diced tomatoes and swap pepper jack for all cheddar.

Can I prep this casserole ahead of time?

Definitely. I assemble it all in the baking dish (without baking), cover it tightly, and refrigerate it for up to a day. Then I bake it as directed.

Can I make this without cheese?

Yes. It’s still flavorful without cheese, but I sometimes use a dairy-free cheese alternative if needed.

What should I serve with it?

It’s a full meal on its own, but I’ve served it with a green salad, avocado slices, or a side of chips and salsa when I want something extra.

Conclusion

This Southwest Chicken and Rice Casserole is everything I want in a weeknight dinner—easy, flavorful, and guaranteed to satisfy. With minimal prep and tons of flavor, it’s the perfect solution when I need something hearty and delicious without spending hours in the kitchen. Whether I serve it fresh or eat it as leftovers, it never disappoints.

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