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4.50 from 4 votes

Chicken and Rice Casserole

An easy casserole made with chicken, rice, salsa, canned veggies with a little cheese on top.
Prep Time15 mins
Active Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: 13 x 9, easy dinner, leftovers
Yield: 8
Calories: 345kcal

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

Calories: 345kcal | Carbohydrates: 33g | Protein: 23g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 61mg | Sodium: 564mg | Potassium: 505mg | Fiber: 6g | Sugar: 5g | Vitamin A: 830IU | Vitamin C: 7mg | Calcium: 201mg | Iron: 3mg