Mexican Rice and Chicken Casserole
A one-pan meal that is ready in just 30 minutes! This budget-friendly Meixcan Chicken Casserole with Rice is made with basic pantry staples and is a dinner recipe the whole family will enjoy.
Servings: 5
Ingredients
- 1 15-oz can black beans, drained and rinsed
- 1 14.5 oz can diced tomatoes, drained
- 1 c. pasta sauce can be flavored with garlic and onion etc.
- ¼ c. salsa
- 2 cups cooked rice
- 2 c. cooked chicken diced
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese divided
- ¼ to ½ tsp. chili powder
- ½ tsp salt
Instructions
- In a large bowl, combine all ingredients, except ½ cup shredded cheese.
- Pour into a greased 9x13 baking dish and bake at 350°, uncovered, for 20-30 minutes, until heated through.
- Remove from oven and add the ½ cup shredded cheese. Return to oven until cheese is melted, about 3-5 minutes.
Notes
Diced Tomato Substitute: If you don't mind more heat, Rotel can be used instead.
Sour Cream Substitute: Swap for plain Greek yogurt if preferred.
Garnish: Add parsley as a garnish if desired.
Dry Rice: Need to cook rice specifically for this recipe? One cup of uncooked white rice will make about 2 cups of cooked.