Southwest Chicken and Rice Casserole (Print Version)
Simple casserole made with Knorr Taco Rice, shredded chicken, black beans, corn, Rotel, and chicken broth, topped with cheddar and pepper jack cheese.
# Ingredients:
→ For the Casserole
01 -
2 (5.7 oz) packages Knorr Taco Rice
02 -
3 cups cooked and shredded chicken (rotisserie chicken works great)
03 -
15 oz can Del Monte Southwest corn, drained
04 -
15 oz can black beans, rinsed and drained
05 -
10 oz can Rotel (diced tomatoes with green chilies)
06 -
4 cups low sodium chicken broth
07 -
2 cups shredded cheese (half sharp cheddar, half pepper jack)
# Instructions:
01 -
Preheat your oven to 375 degrees. Grease a 9x13 inch baking dish.
02 -
In the baking dish, mix together the contents of both uncooked Knorr Taco Rice packets (including the seasoning), shredded chicken, drained corn, rinsed and drained black beans, Rotel, and chicken broth. Stir everything together well.
03 -
Cover the dish tightly with aluminum foil and bake for 40 minutes.
04 -
Remove the foil and sprinkle the shredded cheese evenly over the top. Return to the oven uncovered and bake for 10 more minutes, or until the cheese is completely melted and bubbly.
05 -
Let the casserole sit for 5 to 10 minutes before serving - this helps it set up. Top with your favorite toppings like sour cream, green onions, avocado, or cilantro and enjoy!
# Notes:
01 -
This is a true dump-and-bake recipe - just mix everything and put it in the oven!
02 -
Knorr Taco Rice packets include both rice and seasoning, making this super easy.
03 -
One rotisserie chicken gives you about 3 cups of shredded meat.
04 -
Make sure to cover tightly with foil so the rice cooks properly and doesn't dry out.
05 -
Let it rest after baking - the rice will absorb any remaining liquid and the casserole will be easier to serve.
06 -
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.