Southwest Chicken and Rice Casserole
A vibrant and comforting casserole combining tender chicken, zesty taco rice, and gooey cheese, perfect for family dinners.
Ingredients
Main Ingredients
- 2 packages Knorr Taco Rice (5.7 oz each) Infused with robust flavors.
- 3 cups cooked and shredded chicken Rotisserie chicken works wonderfully.
- 15 oz can Del Monte Southwest corn, drained Brings freshness to every spoonful.
- 15 oz can black beans, rinsed and drained Provides protein and filling texture.
- 10 oz can Rotel (diced tomatoes with green chilies) Adds a tangy and spicy essence.
- 4 cups low sodium chicken broth Keeps casserole moist.
- 2 cups shredded cheese (half sharp cheddar, half pepper jack) Creates a melty, gooey layer.
Instructions
Preparation
- Preheat your oven to 375°F and grease a 9x13 inch baking dish.
- In the baking dish, combine the contents of both Knorr Taco Rice packets, the shredded chicken, vibrant corn, and rinsed black beans.
- Add the diced tomatoes with green chilies and chicken broth, then stir to combine.
Baking
- Cover the dish tightly with aluminum foil and bake for 40 minutes.
- Remove the foil, sprinkle the shredded cheese on top, and bake uncovered for an additional 10 minutes, until the cheese is melted and golden brown.
- Let the casserole sit for 5 to 10 minutes before serving.
Notes
Top each serving with sour cream, fresh green onions, avocado, or cilantro for added flavor. Consider adding extra vegetables for a nutritional boost.