Ingredients
Scale
- 3 cups chicken, cooked and chopped or shredded
- 2 cups instant rice
- 21 ounces cream of chicken soup (2– 10.5 oz cans)
- 1 cup sour cream
- 15.25 ounces canned corn, drained (1 can)
- 15 ounces canned black beans, drained and rinsed (1 can)
- 10 ounces ROTEL (1– 10 oz can)
- 2 cups chicken broth
- 3 tablespoons taco seasoning
- 1 cup Mexican blend cheese
- Toppings (optional): chopped cilantro, crushed tortilla chips, sour cream, guacamole
Instructions
- Preheat the oven to 350˚F.
- Add the cream of chicken soup, sour cream, and taco seasoning to a large bowl and mix until combined. Then stir in the broth until smooth.
- Add the chicken, rice, ROTEL, corn, and black beans to the mixture and mix to combine.
- Pour mixture into a 9×13″ baking dish and top with cheese.
- Bake covered for 40 minutes, then uncover and continue to bake 10-15 minutes or until the sides are bubbly and the casserole is cooked through.
- Top with your choice of chopped cilantro, crushed tortilla chips, and sour cream. Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave or oven before serving.
- Customize with your favorite toppings like jalapeños or avocado.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg