Easy Mexican Chicken & Rice Casserole 🌶️
A hearty and easy-to-make casserole packed with Mexican flavors, perfect for a satisfying family dinner.
Equipment
- 9x13 inch Baking Dish
Ingredients
- 1.5 cups uncooked rice
- 3 cups chicken stock or broth
- 16 ounces refried beans
- 3 cups cooked, cubed, or shredded chicken like a rotisserie chicken
- 10 ounces red enchilada sauce
- 10.75 ounces cream of chicken soup
- 4 ounces chopped green chiles undrained
- 15 ounces black beans rinsed and thoroughly drained
- 8 ounces cream cheese cut into small cubes
- 3 green onions thinly sliced
- 12 ounces shredded Mexican blend cheese divided
Instructions
- Cook the rice following package directions, but use chicken stock instead of water for extra flavor.
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13 inch baking dish with cooking spray. Spread the refried beans evenly across the bottom.
- In a large bowl, gently mix together the cooked rice, chicken, enchilada sauce, cream of chicken soup, green chiles, black beans, cubed cream cheese, sliced green onions, and 8 ounces of the shredded cheese.
- Carefully spread this mixture over the refried beans in the baking dish.
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- Take off the foil, sprinkle the remaining shredded cheese over the top, and bake uncovered for an additional 7-10 minutes, or until the cheese is beautifully melted and bubbly.
- Serve your delicious casserole hot and enjoy!
Notes
Nutrition Information (per serving):
Calories: 439kcal
Total Carbs: 36g
Fats: 20g
Protein: 25g
Calories: 439kcal
Total Carbs: 36g
Fats: 20g
Protein: 25g
