Mexican Chicken and Rice
This dinner recipe is made in one pan and is done just in 30 minutes making cleaning a breeze. Mexican Chicken and Rice Casserole is topped with ooey gooey cheese and filled with staples from your pantry!
Equipment
- Non-stick spray
- 8×8 baking dish
- Mixing bowl
- Mixing Spoon
- Measuring cups
- Foil
Ingredients
- 2 cups shredded chicken
- 2 cups cooked rice
- 1 15 oz (can) black beans, drained
- 1 15 oz (can) corn, drained
- 2 cups shredded Mexican blend cheese
- ¼ cup cream cheese
- ½ cup chunky salsa
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat oven to 350°
- In the mixing bowl combine all of the ingredients except only use 1 cup of cheese. Save the other cup for adding to the top.
- Prepare your baking dish with non-stick spray
- Add the mixture to the baking dish
- Put the remaining 1 cup of cheese on top
- Cover with foil and cook for 25 minutes
- Remove the foil and cook for an additional 5 minutes or until the cheese on top is melted
Notes
Freezer Instructions for Meal Planning:
- Combine the casserole ingredients as usual
- Prepare a freezer friendly aluminum dish with non-stick spray
- Place the casserole mixture into the prepared dish and cover with foil.
- Place in a large freezer bag, and freeze.
- When ready to use, thaw overnight. Bake in the oven at 350°F for 45 minutes with the foil on.
- Remove the foil, and continue to cook until cheese is melted.
