Southwest Chicken and Rice Casserole
A cheesy, dump-and-bake casserole packed with Tex-Mex flavor. Made with Knorr taco rice, chicken, black beans, corn, and Rotel — perfect for busy nights or meal prep!
Servings 8
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 9x13 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.