Southwest Chicken and Rice Casserole
A comforting one-pan casserole filled with bold Southwest flavors, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 2 packages 2 (5.7 oz) packages of Knorr Taco Rice Brings in a savory blend of spices and rice.
- 3 cups 3 cups of cooked and shredded chicken Perfectly tender and juicy.
- 15 oz 15 oz can of Del Monte Southwest corn Adds a sweet crunch.
- 15 oz 15 oz can of black beans Rinsed and drained for a creamy texture.
- 10 oz 10 oz can of Rotel diced tomatoes with green chilies Adds a punch of flavor.
- 4 cups 4 cups of low-sodium chicken broth Keeps the casserole moist and flavorful.
- 2 cups 2 cups of shredded cheese Half sharp cheddar and half pepper jack for a melty finish.
Instructions
Preparation
- Preheat your oven to 375°F and grease a 9×13 inch baking dish.
- In the greased baking dish, mix the Taco Rice packets with the seasoning. Add the shredded chicken, sweet corn, and black beans, stirring until everything is well combined.
- Stir in the diced Rotel tomatoes, then pour the chicken broth over everything.
- Cover the dish with aluminum foil and bake for 40 minutes.
- Remove the foil and sprinkle a generous amount of cheese on top. Bake for an additional 10 minutes until the cheese is melted and golden.
- Let the casserole sit for 5-10 minutes before serving, optionally topping with sour cream, diced avocados, or fresh cilantro.
Notes
For added depth of flavor, consider seasoning the chicken before shredding. Leftover rotisserie chicken can save time. For a bit of kick, add sliced jalapeños or a splash of hot sauce. To make a vegetarian version, replace the chicken with extra black beans or grilled vegetables.