Southwest chicken and rice casserole is a mix-and-bake dinner built from seasoned rice, cooked chicken, corn, black beans, tomatoes with green chiles, broth, and two cheeses. Everything goes into one 9-by-13-inch dish, so the preparation takes only a few minutes.
A tight foil cover is essential during the first bake because it traps the steam that cooks the rice. Once the grains are tender, the casserole is uncovered, topped with cheddar and pepper jack, and returned to the oven until the surface is melted and bubbly.
Ingredients for Southwest Chicken and Rice Casserole
Use two 5.7-ounce packages Knorr Taco Rice, including their rice and seasoning, and 3 cups cooked shredded chicken. One rotisserie chicken generally supplies the amount needed. Add one drained 15-ounce can Del Monte Southwest corn, one rinsed and drained 15-ounce can black beans, and one 10-ounce can Rotel diced tomatoes with green chiles.
The rice cooks in 4 cups low-sodium chicken broth. For the top, use 2 cups shredded cheese, divided between sharp cheddar and pepper jack. Optional serving additions include sour cream, sliced green onions, avocado, or cilantro.
If you enjoy this recipe, you may also like Ground Beef and Potato Enchiladas.
How to Make Southwest Chicken and Rice Casserole
- Prepare the oven and dish. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
- Add the rice. Empty both uncooked taco rice packets, including the seasoning, into the dish.
- Add the fillings. Stir in shredded cooked chicken, drained Southwest corn, rinsed and drained black beans, and the full can of Rotel.
- Add broth. Pour in 4 cups low-sodium chicken broth and stir thoroughly, spreading the solids and rice into an even layer.
- Seal and bake. Cover the dish tightly with aluminum foil and bake for 40 minutes.
- Check the rice. Remove the foil carefully, avoiding the steam, and confirm that the grains are tender.
- Add cheese. Sprinkle sharp cheddar and pepper jack evenly across the surface.
- Finish uncovered. Bake for 10 minutes more, until the cheese is melted and bubbly.
- Rest. Leave the casserole undisturbed for 5 to 10 minutes before serving so the rice absorbs any remaining liquid.
For storage details after serving, the USDA leftovers and food safety guidance.
Use Cooked, Shredded Chicken
The recipe is designed for chicken that is fully cooked before assembly. Rotisserie chicken is the fastest option, but leftover roasted, poached, or grilled chicken works. Remove skin and bones, then shred the meat into short pieces that will mix evenly with the rice.
Measure 3 cups without packing it firmly. Larger chunks can be chopped so every serving gets chicken without disrupting the rice layer. Cold cooked chicken is acceptable because it heats through during the covered bake.
If you enjoy this recipe, you may also like Cajun Chicken and Rice with Garlic Parmesan Sauce.
Drain the Corn and Beans Well
Drain the Southwest corn thoroughly and rinse the black beans under cool water until the liquid runs mostly clear. Let both sit in a colander while the other ingredients are measured.
Removing canned liquid keeps the broth ratio predictable and prevents the seasoning from becoming muddy. The Rotel is added as written, so do not replace its flavorful tomato-and-chile liquid with extra water.
Distribute the Rice before Baking
Stir directly in the baking dish, reaching into the corners and along the bottom. Rice grains that remain piled above the liquid may cook unevenly, so press the mixture into one level layer before covering.
Four cups of low-sodium broth provide both moisture and seasoning. Use low sodium because the packaged taco rice already contains its own seasoning blend. No separate salt is needed before the casserole is baked and tasted.
Open the Foil Safely and Check Doneness
After 40 minutes, lift the foil from the side farthest from you so the steam escapes away from your hands and face. Taste a few grains from the center, where rice usually takes longest to cook.
If the rice is still firm and the dish looks dry, add a small splash of hot broth, reseal, and bake a little longer. If tender with a small amount of liquid visible, continue with the cheese; the resting period will absorb the excess.
Finish with Two Cheeses
Sharp cheddar adds a savory edge while pepper jack brings mild chile flavor. Scatter both evenly over the hot casserole immediately after the foil is removed.
The final 10-minute uncovered bake should melt the cheese and create bubbling around the perimeter without drying the rice. Let the dish rest 5 to 10 minutes before scooping. Add cool toppings only after portions are served.
Serving the Casserole
Use a broad serving spoon to lift from the bottom so each portion includes seasoned rice, chicken, vegetables, and the melted cheese topping. The casserole is substantial on its own, but a crisp lettuce salad or sliced tomatoes provide a fresh contrast without adding more heaviness.
For a milder plate, serve sour cream or diced avocado at the table. Chopped cilantro and green onion add freshness, while lime wedges can brighten the tomato and chile flavors. Keep these garnishes separate so everyone can finish a portion to taste.
Troubleshooting
- Firm rice: Seal the foil tightly and keep grains below the broth before baking.
- Watery casserole: Drain corn and beans, then allow the full resting time.
- Overly salty flavor: Choose low-sodium chicken broth because the rice packets are seasoned.
- Dry chicken: Use cooked shredded meat and keep it beneath the foil during the first bake.
- Uneven cheese: Mix cheddar and pepper jack together before sprinkling.
Storage and Reheating
Cool the casserole and refrigerate leftovers in an airtight container for up to 3 days. Store sour cream, avocado, cilantro, and green onions separately.
Reheat a covered portion in the microwave or warm a larger amount under foil in the oven. Rice becomes firmer as it chills, so add a spoonful of chicken broth if the portion seems dry. Stir or rotate during reheating and stop once the chicken and rice are hot.
Conclusion
Mix both taco rice packets with cooked chicken, drained corn, black beans, Rotel, and 4 cups low-sodium chicken broth. Cover tightly and bake at 375°F for 40 minutes, then add cheddar and pepper jack, bake uncovered 10 minutes, and rest before serving.
Frequently Asked Questions
- → Is the rice cooked before assembling the casserole?
No. Add both taco rice packages uncooked, including their seasoning, and let the rice cook in the covered dish.
- → Can I use rotisserie chicken?
Yes. A rotisserie chicken is a convenient way to obtain the 3 cups of cooked shredded chicken needed.
- → Why must the dish be covered tightly?
The foil traps steam so the rice can absorb the broth and become tender during the 40-minute bake.
- → How long do leftovers keep?
Store cooled leftovers airtight in the refrigerator for up to 3 days.