Southwest Chicken and Rice Casserole
Southwest Chicken and Rice Casserole
Looking for an easy weeknight dinner that practically makes itself? This Southwest Chicken and Rice Casserole is one of my new favorites. It’s a dump-and-bake recipe loaded with Tex-Mex flavor — no need to pre-cook the rice or the chicken. Just stir everything together in a baking dish, pop it in the oven, and dinner is served in under an hour.
It’s perfect for those busy nights when the last thing you feel like doing is cooking… but your people still expect to eat. 
Plus, it makes a big panful, which means leftovers are covered — whether you’re feeding a crowd or just stocking up for lunches throughout the week.
And check out these other easy and delicious recipes while you are here!
Smothered Chicken and Rice (Easy One Pot Meal)
One Pan Fiesta Chicken and Rice
Arroz Con Pollo (Cheesy Chicken and Rice)
Cheesy Chicken Broccoli and Rice
Why You’ll Love This Recipe
- Dump and bake – No need to cook rice or chicken ahead
- Full of bold flavor – Thanks to taco-seasoned rice, Rotel, and creamy cheese
- Customizable – Easy to switch up the protein or mix-ins
- Meal prep–friendly – It reheats beautifully!
- Budget-conscious – Made with affordable pantry staples
Ingredients
- 2 packages Knorr Taco Rice (uncooked)
- 3 cups cooked shredded chicken (rotisserie works great!)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can Del Monte Southwest corn, drained
- 1 (10 oz) can Original Rotel (diced tomatoes with green chilies), undrained
- 4 cups low sodium chicken broth
- 2 cups shredded cheese (I used a mix of sharp cheddar and pepper jack)
Optional toppings:
- Sour cream
- Hot sauce
- Sliced green onions
- Jalapeños
- Black olives
- Shredded lettuce
- Crushed tortilla chips
- Salsa or guacamole
Substitution Ideas
- Protein: Swap the shredded chicken for ground beef, ground turkey, or ground chicken (just brown and drain it first).
- Beans: Use pinto beans, kidney beans, or leave them out.
- Corn: Regular canned corn or frozen corn both work.
- Rice: If you can’t find Knorr Taco Rice, try another seasoned rice mix (cook time may vary — check the package).
Instructions
First, preheat your oven to 375°F and grease a 9×13-inch baking dish. Then mix in the rest of the ingredients except for the cheese. Cover tightly with foil and bake for 40 minutes.
After that, carefully remove the foil, sprinkle the top with 2 cups of shredded cheese, and return to the oven uncovered for 10 minutes, or until the cheese is melted and bubbly. Let rest for 5–10 minutes before serving — this helps everything set up nicely. Garnish with your favorite toppings and enjoy with tortilla chips on the side if you’d like and enjoy this Southwest Chicken and Rice Casserole!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Southwest Chicken and Rice Casserole
Ingredients
- 2 5.7oz Packages of Knorr Taco Rice
- 3 Cups Cooked and shredded chicken I used a rotisserie chicken
- 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 I used half sharp cheddar and half pepper jack
Instructions
- Preheat oven to 375°F. Grease a 9×13 baking dish.
- In the dish, mix uncooked rice packets, chicken, beans, corn, Rotel, and broth.
- Cover tightly with foil and bake for 40 minutes.
- Uncover, top with cheese, and bake 10 more minutes or until the cheese is completely melted.
- Let sit 5–10 minutes. Top as desired and serve!
Notes
Storage & Meal Prep Tips
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze in individual portions or as a whole casserole (just skip toppings) for up to 2 months. Thaw in fridge overnight before reheating.
- Reheat in the microwave or oven until warmed through. Add a splash of broth if needed to loosen it up.
