Chicken and Rice Casserole is scrumptious with cream of chicken soup, corn, and salsa. The best part, besides how yummy it is, is how easy it is to make. Mix it all together, throw some cheese on top, and bake for 30 minutes. Nothing like those easy recipes on busy nights.
Chicken and rice, which are so good together, makes for a hearty delicious meal. The cream of chicken soup, cream cheese, and salsa add not only flavor, but it keeps the casserole moist, too.
The black beans and corn kernels add sweet and savory, plus they add color. The cheese on top speaks for itself. Yummy!
Making Chicken and Rice Casserole
Start by making rice, unless you have some leftovers. Otherwise, the rice can cook while you cook the rest of it.
In a large pot, saute the chopped onions until they turn opaque. In other words, the raw onions start out a solid color, but become more transparent as they cook.
Next, add in the cream of chicken soup, milk, salsa, cream cheese, and the spices.
Stir often and continue cooking until the cream cheese is completely melted.
Let’s talk chicken…
For this recipe, I kept it really simple and purchased shredded chicken by Del Real Foods.
They have an awesome line of precooked meats that taste wonderful. Heat them up and they’re ready to be eaten.
But you don’t have to buy the precooked chicken. Use leftovers or make your own chicken, then shred it. Whatever works for you.
Add the chicken to the soup mixture.
Drain the black beans and corn, then add them as well. Bring the soup mixture to a low boil, then remove from heat.
Lastly, stir in the cooked rice, then dump the whole thing into a lightly greased 13 x 9″ baking dish.
Sprinkle the cheese on top and cover with foil. Bake in a preheated 350° oven for 25 minutes, then remove the foil and bake for 5 minutes longer.
The cheese should be good and melted.
Time to eat.
More chicken recipes:
I love chicken…it’s so easy to cook with, it’s flexible, and it compliments so many other foods.
Serve it as an appetizer, in a soup, lunch or dinner, fry it, bake it, or slow cook it.
Here are a few of my favorites:
- Chicken and Mushroom Skillet
- Homemade Chicken Soup
- Baked Chicken Taquitos
- Homemade Green Chicken Enchiladas
You can also visit the Chicken category section of my blog to see them all.
Chicken and Rice Casserole
Materials
- 1/2 small onion, chopped
- 10.5 oz. can of cream of chicken soup
- 1 can milk
- 3/4 cup chunky salsa
- 4 oz. cream cheese, cubed
- 2 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. pepper
- 15 oz. shredded chicken by Del Real Foods (or 2.5 cups cooked shredded chicken)
- 15 oz. can black beans, drained
- 15 oz. can corn, drained (or 1.5 cups frozen)
- 2 1/2 cups cooked rice
- 2 cups shredded cheese
Instructions
- Preheat oven to 350°.
- In large pot, sauté onions until opaque. Add soup, milk, salsa, cream cheese, cumin, garlic powder, salt, and pepper. Cook until cream cheese melts.
- Drain the Del Real chicken, black beans, and corn. Add to soup mixture. bring to a low boil, then remove from heat.
- Stir in cooked rice. Pour into greased 13 x 9" baking dish.
- Top with cheese. Cover with foil and bake for 25 minutes. Remove foil and bake 5 more minutes. Enjoy!
Nutrition
Chicken and Rice Casserole
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To all my readers, have a blessed day.
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