Description
This Southwest Chicken and Rice Casserole combines flavorful ingredients like shredded chicken, taco-seasoned rice, black beans, corn, and Rotel tomatoes, baked to perfection and topped with melted cheese. A hearty, comforting one-dish meal perfect for weeknight dinners or meal prep.
Ingredients
Units
Scale
Main Ingredients
- 2 (5.7 oz) Packages of Knorr Taco Rice
- 3 cups Cooked and shredded chicken (rotisserie chicken recommended)
- 15 oz Can of Del Monte Southwest Corn, drained
- 15 oz Can of Black Beans, rinsed and drained
- 10 oz Can of Rotel (diced tomatoes with green chilies)
- 4 cups Low Sodium Chicken Broth
- 2 cups Shredded Cheese (half sharp cheddar and half pepper jack)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F. Grease a 9×13 inch baking dish thoroughly to prevent sticking.
- Combine Ingredients: In the prepared baking dish, mix together the uncooked Knorr Taco Rice packets, shredded chicken, black beans, drained southwest corn, Rotel tomatoes with green chilies, and low sodium chicken broth until well combined.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes, allowing the rice to cook and flavors to meld.
- Add Cheese and Continue Baking: Remove the foil, evenly sprinkle the shredded cheese on top, and bake uncovered for an additional 10 minutes or until the cheese is fully melted and bubbly.
- Rest and Serve: Let the casserole sit for 5 to 10 minutes before serving to allow it to set. Top with your favorite garnishes such as sour cream, sliced avocado, or chopped cilantro if desired, then serve and enjoy!
Notes
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze leftovers in individual portions or as a whole casserole without toppings for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat leftovers in the microwave or oven until warm throughout. Add a splash of broth if needed to loosen the casserole.
- For a spicier dish, add diced jalapeños or a dash of hot sauce before baking.
- Use any shredded cooked chicken or substitute with turkey for a leaner option.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 370
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
