Fiesta Chicken Casserole
Fiesta chicken casserole: cooked chicken, uncooked instant rice, diced tomatoes with green chiles, cream of chicken soup, taco seasoning, milk, corn, black beans and Colby Jack, baked covered at 350°F in a 9x9 dish. Serves 4.
Want This Recipe Later?
Ingredients
- 4 cups cooked chicken cubed or shredded; leftover or rotisserie chicken works
- 1 can diced tomatoes with green chiles 10 ounces, undrained; Ro-Tel
- 1 cup instant rice uncooked
- 2 cups Colby Jack cheese grated, divided
- 1 can condensed cream of chicken soup 10.75 ounces
- 2 tablespoons taco seasoning
- 2 tablespoons milk
- 1/2 cup canned corn drained and rinsed
- 1/2 cup canned black beans drained and rinsed; optional
- cilantro or parsley chopped, for garnish; optional
Instructions
- Heat the oven to 350°F and lightly coat a 9x9-inch baking dish with nonstick spray.
- In a large bowl, combine the chicken, diced tomatoes with green chiles, rice, 1 1/2 cups of the cheese, cream of chicken soup, taco seasoning, milk, corn and black beans, if using. Stir until everything is combined.
- Pour the mixture into the baking dish, sprinkle the remaining cheese over the top and cover the dish tightly with foil.
- Bake for 30 minutes. Uncover and check that the center reaches 165°F on a food thermometer; if it does not, cover the dish again and bake until it does.
- Let the casserole sit uncovered for 5 minutes before serving. Sprinkle with chopped cilantro or parsley, if you like.
Notes
The chicken must be cooked before mixing; only the instant rice goes in uncooked. Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 716kcalCarbohydrates: 39.1gProtein: 61gFat: 34gSodium: 1435mgFiber: 4.6gSugar: 4g