Chicken and Rice Casserole
This Chicken and Rice Casserole combines creamy cheese, tangy tomatillo salsa, savory rotisserie chicken, and hearty rice. With layers of flavor from the refried beans, charred corn, and green chiles, this casserole is a comforting, well-rounded dish perfect for weeknight dinners or gatherings. Garnished with fresh scallions and cilantro, it’s both visually appealing and deliciously satisfying.
Servings 6
Ingredients
- 1 ½ cups white rice
- 1 ½ cup tomatillo salsa
- 1-2 cups shredded rotisserie chicken
- 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
- finely chopped scallions and cilantro for garnish
- kosher salt and pepper for tasting
Instructions
- Set your oven to 375°F to preheat. Prepare the rice following the instructions on the package. When it's done, take it off the heat and place it in a large bowl.
- Gently fold in 1 ½ cups of shredded Colby Jack cheese, ½ cup of shredded mozzarella, along with the corn, onions, chicken, green chiles, and salsa. Sprinkle with salt and pepper, then stir until everything is well combined.
- Coat a medium skillet lightly with non-stick spray, then spread the refried beans evenly on the bottom. Spoon in the mixture, then sprinkle the remaining shredded cheeses over the top. Bake for 20-25 minutes, or until the cheese on top is melted and bubbly.
- Take the baking dish out of the oven, garnish with green onions and cilantro, and serve.
Notes
- This recipe is ideal for making use of leftover rice, chicken, or any extras you have on hand!