Name: Tex-Mex Chicken & Rice Casserole
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12
Ingredients: 4 cups shredded chicken, cooked (rotisserie or Instant Pot chicken both work well); 1-2 tbsp taco seasoning; 2 cups cooked white rice (I prefer Basmati); 1/4 cup roasted green chiles, diced; 1 cup sour cream; 1 can rotel; 2 tbsp cumin; 2 tsp garlic powder; 1 tsp onion powder; 2 cups corn (fresh, canned, or frozen [thaw first] all work well); 15oz canned black beans, drained and rinsed; 2 cups shredded Monterrey jack/cheddar cheese

Scale

Ingredients

4 cups shredded chicken, cooked (rotisserie or Instant Pot chicken both work well)
1–2 tbsp taco seasoning
2 cups cooked white rice (I prefer Basmati)
1/4 cup roasted green chiles, diced
1 cup sour cream
1 can rotel
2 tbsp cumin
2 tsp garlic powder
1 tsp onion powder
2 cups corn (fresh, canned, or frozen [thaw first] all work well)
15oz canned black beans, drained and rinsed
2 cups shredded Monterrey jack/cheddar cheese

Instructions

Preheat your oven to 350°F.
In a mixing bowl, combine your shredded chicken and taco seasoning. Mix to coat all of chicken. Alternatively, you can cook your chicken with taco seasoning. Set aside.
In a separate large mixing bowl, combine the cooked rice, green chiles, sour cream, rotel, cumin, garlic powder, onion powder, corn, and black beans. Mix to combine.
Spray a 9×13 casserole dish with nonstick spray.
Layer half of the rice mixture, spreading evenly.
Layer all of the chicken on top of the rice mixture, spreading evenly.
Layer the remaining rice mixture on top of the chicken, spreading evenly.
Top with your shredded cheese.
Bake in the oven for 20 minutes. If the cheese starts to brown too early, cover with foil.

Notes

If you’d like to cook your chicken with the taco seasoning, I recommend cooking it in the Instant Pot. It cooks quickly, evenly, and will stay moist.