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