Cheesy Chicken and Rice Casserole
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
4.87 out of 5 stars
(44)
Ingredients
6 servings
- 1 ½ cups white rice
- 2 cups shredded Colby jack cheese (divided)
- 1 cup shredded mozzarella cheese (divided)
- 1 cup canned refried beans
- 1 cup frozen charred corn
- 2 yellow onions (diced and sauteed until golden)
- 1 4.5-ounce can chopped green chiles
- 1 ½ cup tomatillo salsa
- 1-2 cups shredded rotisserie chicken
- kosher salt and pepper to taste
- finely chopped scallions and cilantro to garnish
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Preparation
Step 1
Preheat the oven to 375° F.
Step 2
Cook the rice according to the package directions. Once cooked, remove from heat and transfer the cooked rice into a large bowl.
Step 3
Fold in 1 1/2 cups of the shredded colby jack cheese, ½ cup of the shredded mozzarella, corn, onions, chicken, green chiles and salsa. Season the entire mixture with salt and pepper and stir to combine.
Step 4
Lightly spray a medium sized skillet with non-stick spray, and line the bottom with the refried beans. Transfer the mixture into the skillet. Top with the remaining shredded cheeses and bake for about 20-25 minutes until the top layer of cheese is bubbly and melted.
Step 5
Remove the baking dish from the oven and garnish with green onions and cilantro and serve.
Step 6
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