Chicken and Yellow Rice Casserole
This chicken and yellow rice casserole will be your go to dump and bake dinner. It has rotisserie chicken, yellow rice, beans, corn, rotel, and gooey cheese. The best Mexican inspired rice bowls or Arroz con Pollo weeknight dinner.
Servings: 6
Equipment
- 9x13 Baking Dish
- Measuring Tools
- Mixing Spoon or Rubber Spatula
- Foil
- Mixing Bowl
Ingredients
- 2-3 cups Rotisserie Chicken Shredded
- 1 10oz Yellow Rice Mix
- 2 cups Chicken Broth (Low Sodium or Unsalted )
- 1 10oz can Black Beans, drained and rinsed or Pinto Beans
- 1 cup Corn, frozen
- 1 10oz can Rotel, drained or Chunky Salsa
- 1 tablespoon Taco Seasoning or Spices of Choice
- 1-2 cups Colby Jack or Cheddar, shredded
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a mixing bowl or plate toss rotisserie chicken and taco seasoning or spices together. Set aside.
- In a 9x13 baking dish dump the yellow rice mix.
- Pour in chicken broth. Add rotel, black beans, and corn. Mix well and press with rubber spatula into an even layer.
- Top with seasoned rotisserie chicken.
- Cover the baking dish tightly with foil. Place in the oven.
- Bake for 35-55 minutes, depending on the rice mix. Remove and carefully uncover and check the rice. See if it's cooked to your liking. If not place back covered into the oven.
- Uncover and sprinkled with shredded cheese. Place back into the oven for an additional 5 minutes.
- Remove from the oven when the cheese has melted nicely. Serve warm with cilantro, salsa, pico de gallo, sour cream, jalapeños, avocado, queso, and crispy tortilla chips. Enjoy.