Chicken Rice Casserole (Printable Version)
Chicken, rice, beans, and gooey cheese make a filling dinner that comes together quick. Great when you want something cozy without a lot of prep.
# What You'll Need:
→ Main Ingredients
01 -
1 can (15 oz) black beans, rinsed and drained
02 -
2 cups chicken, already cooked and shredded
03 -
1 cup corn (grab it from the cob, a frozen bag, or even a can)
04 -
1 can (10 oz) tomatoes with green chilies, chopped up
05 -
2 cups cooked rice, your pick—brown or white
06 -
1 can (10 oz) red enchilada sauce
→ Cheese & Toppings
07 -
¼ cup black olives, sliced up how you like (skip if you want)
08 -
1 cup cheddar, shredded up
09 -
2 green onions, sliced super thin
10 -
½ cup cilantro, chopped small
11 -
1 cup Monterey Jack, shredded
# Step-by-Step Guide:
01 -
Crank your oven up to 375°F (190°C), and grease or spray a 9x13 pan so nothing sticks.
02 -
Throw your cooked chicken, cooked rice, black beans, corn, tomatoes with chilies, and just half the enchilada sauce into a big bowl. Give it a good mix.
03 -
Spread half your chicken-rice filling across the bottom of your greased pan so it's got good coverage.
04 -
Sprinkle on half the Monterey Jack and cheddar. Make sure it’s spread all over that first layer.
05 -
Pour on the last of your chicken-rice stuff, spreading it out so it covers up the cheese.
06 -
Splash the remaining enchilada sauce on top, then add the rest of the shredded cheeses, green onion, and black olives.
07 -
Pop the pan in the oven for 20 to 25 minutes. Pull it out when you spot melty cheese and the sides look bubbly.
08 -
Let it cool off on the counter for 5 minutes so it can hold together when you cut it.
09 -
Just before serving, shower with chopped cilantro for a burst of color and flavor.
# Additional Notes:
01 -
Craving heat? You can dice up some jalapeño or add a few dashes of your favorite hot sauce before baking.
02 -
Got spare time? Whipping up enchilada sauce from scratch will really boost the taste.