Southwest Chicken and Rice Casserole
This cheesy Southwest chicken and rice casserole is packed with taco rice, beans, corn, and spicy tomatoes. An easy weeknight dinner that’s creamy, comforting, and crowd-pleasing.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Bake
- Cuisine: American, Southwest-Inspired
Ingredients
2 packages (5.7 oz each) Knorr Taco Rice
3 cups cooked, shredded chicken (e.g., rotisserie)
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 (½ sharp cheddar, ½ pepper jack)
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In the baking dish, combine uncooked taco rice, shredded chicken, corn, beans, Rotel, and chicken broth. Stir to mix evenly.
Cover the dish tightly with foil and bake for 40 minutes.
Uncover, sprinkle the shredded cheese over the top, and bake an additional 10 minutes or until cheese is fully melted and bubbly.
Let rest 5–10 minutes before serving to allow the casserole to set.
Notes
Make ahead and refrigerate or freeze before baking.
Store leftovers in an airtight container for up to 4 days, or freeze up to 2 months.
Add a splash of broth when reheating to restore moisture.
Customize with sliced jalapeños, diced bell peppers, or a dollop of sour cream.
Great for potlucks, family dinners, or meal prep!
Find it online: https://allrecipesmade.com/southwest-chicken-and-rice-casserole/
