Tex-Mex Chicken & Rice Casserole
Kara - Sweetly Splendid
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cooked (rotisserie or Instant Pot chicken both work well)
cooked white rice
I prefer Basmati
roasted green chiles
fresh, canned, or frozen [thaw first] all work well
canned black beans
drained and rinsed
shredded Monterrey jack/cheddar cheese
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 9x13 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.
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.
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Tex-Mex Chicken & Rice Casserole https://sweetlysplendid.com/tex-mex-chicken-rice-casserole/