Description
This Creamy Tex-Mex Chicken & Rice Casserole is the perfect blend of comfort and flavor. It’s an easy dish that brings warmth to your table, featuring tender chicken and zesty spices.
Ingredients
Scale
- 2 cups cooked rice
- 1 pound chicken breast, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 teaspoon taco seasoning
- 1/2 cup sour cream
- 1/4 cup onion, diced
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat and sauté the onion until translucent.
- Add the diced chicken and cook until browned and no longer pink.
- Stir in the corn, black beans, diced tomatoes, taco seasoning, and sour cream. Cook until heated through.
- In a large mixing bowl, combine the cooked rice and chicken mixture, then mix well.
- Transfer the mixture to a greased baking dish and top with shredded cheese.
- Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.
Notes
- For extra flavor, add jalapeños or your favorite hot sauce to the mixture.
- Serve with avocado and cilantro for additional garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg