Chicken Taco Rice Casserole
This chicken taco rice casserole will be your go to dump and bake dinner. It has rotisserie chicken, minute rice, beans, taco seasoning, queso dip, and gooey cheese.
Servings: 6
Equipment
- 9x13 Baking Dish
- Measuring Tools (Cups)
- Mixing Spoon or Rubber Spatula
- Foil
Ingredients
- 2 cups Rotisserie Chicken Shredded
- 2 cups Minute Rice
- 1 10 oz Canned Black Beans, drained and rinsed
- 2 cups Chicken Broth (Low Sodium)
- 1 cup Salsa
- 1 oz Taco Seasoning Packet
- 1 cup Colby Jack (Block Shredded)
- 8 oz Queso Dip
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a 9x13 baking dish dump the minute rice.
- Add the shredded chicken, beans, salsa and taco seasoning. Mix well.
- Pour in the chicken broth and press with rubber spatula into an even layer.
- Cover the baking dish tightly with foil. Place in the oven.
- Bake for 35 minutes. Remove and carefully uncover and check the rice. See if it's cooked to your liking. If not place back covered into the oven.
- Top with queso dip and 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 extra queso, cilantro, salsa, sour cream, jalapeños and crispy tortilla chips. Enjoy.