Chicken Rice and Cheese Casserole

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If you’re looking for the most comforting and easy dinner – look no further! This Chicken Rice and Cheese Casserole is truly perfection!

Chicken Rice and Cheese Casserole with Salsa and Sautéed Onions from www.whatsgabycooking.com (@whatsgabycookin)

Back in the old Tucson days, this Chicken Rice and Cheese Casserole was a staple at one of my best friends houses. Her mom was an incredible cook and I remember calling every week or so and asking what was on the menu for dinner so I could go join. (side note- this ice box cake was her moms idea too so you understand how genius this woman is!) This Chicken Rice and Cheese Casserole made an appearance quite often because it’s basically taking leftovers from the night before and transforming them into something special.

Have some leftover rice – done. Perhaps you have some rotisserie chicken from the store left in the fridge from a sandwich – game on. Then all you need are a few pantry staples to make this an incredible skillet bake and dinner is on the table in less than 20 minutes. And it’s HEAVY on the cheese. Next time you’re in a rut for what to make for dinner, go ahead and whip up this recipe and I promise you’ll be sold. It’ll be the fastest addition to your weekly dinner routines ever!

Chicken Rice and Cheese Casserole with Salsa and Sautéed Onions from www.whatsgabycooking.com (@whatsgabycookin)

Chicken Rice and Cheese Casserole with Salsa and Sautéed Onions

4.9 from 8 votes
One of my best friends mom used to make this for us as children and OMG I am bringing it back! It's comfort food in a skillet.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Course, Dinner
Cuisine American
Servings 6 people

Ingredients
  

  • 1 ½ cups uncooked white rice
  • 2 cups shredded Colby jack cheese divided
  • 1 cup shredded mozzarella cheese divided
  • 1 cup canned refried beans
  • 1 cup frozen charred corn
  • 2 yellow onions diced and sauteed until golden
  • 1 4.5-ounce can chopped green chiles
  • 1 ½ cup tomatillo salsa
  • 1-2 cups shredded rotisserie chicken
  • kosher salt and pepper to taste
  • finely chopped scallions and cilantro to garnish

Instructions
 

  • Preheat the oven to 375° F.
  • Cook the rice according to the package directions. Once cooked, remove from heat and transfer the cooked rice into a large bowl.
  • Fold in 1 1/2 cups of the shredded colby jack cheese, ½ cup of the shredded mozzarella, corn, onions, chicken, green chiles and salsa. Season the entire mixture with salt and pepper and stir to combine.
  • Lightly spray a medium sized skillet with non-stick spray, and line the bottom with the refried beans. Transfer the mixture into the skillet. Top with the remaining shredded cheeses and bake for about 20-25 minutes until the top layer of cheese is bubbly and melted.
  • Remove the baking dish from the oven and garnish with green onions and cilantro and serve.

40 Comments

  1. Where doyou do with the chicken in the instructions? Does it get mixed with the rice? Or layered on top of the beans?

  2. 5 stars
    Easy, delicious and leftovers!! Perfect weeknight meal. Added avocado on top and maybe some pico with the leftovers would be a great addition.

  3. Sounds delicious. Think this could work using cauliflower rice or a blend of rice + cauliflower rice? Thanks!

  4. I love that this is a casserole with no “cream of something soup” haha I will be making it for sure…easy ingredients to have on hand and sounds delicious!

  5. Hi- Can you please give me the link to the Williams Sonoma pan you used to melt the marshmallow in your white chocolate marshmallow treats? I want to make sure I’m looking at the right one. Thanks!

  6. Hi,

    Do you have any suggestions/substitute for the canned refried beans and charred corn? Is it easy to make your own?

    I live in Sweden and we don’t have that here. I mean we have canned beans and frozen corn but not refried and charred.

    1. My store didn’t have small cans of refried beans, I just heated up a can of pinto and smashed them up. And I had frozen corn that I tossed in when the onions were about 3/4 of the way done sauteing. They weren’t very charged, I would probably toss it in earlier next time.

  7. Just mixing in the sauteed onions with the rest of the ingredients? Making it now, I can’t wait!

    1. either buy it frozen already charred from trader joes – or char it over an open flame on an indoor or outdoor grill

  8. 4 stars
    Made this tonight and it was delicious! It has a pretty strong onion flavor and the tomatillo salsa is surprisingly subtle. I will definitely make this again!

  9. 5 stars
    Delicious!!
    1) I have a 9 month old that is on the move so I need easy. This was so easy to throw together in a bowl then transfer to a skillet.
    2) my husband is SO picky so when he likes something I always save the recipe. After 2 bites he said “save this one”

    Can’t wait to try more recipes from the blog!

  10. Tried it and loved it! I work full time and I came home and decided to try a new recipe which is not something I typically do because I’m exhausted. It looked so delicious that I had to try it. What an easy and delicious recipe. Bonus, we had leftovers for the next day. It’s a must try.

  11. 5 stars
    I made the chicken and cheese casserole for dinner, and had leftovers. They were delicious reheated, but even better… I put them in a quesadilla for my picky eater. And he gobbled it up!

    Also the cheesy crust on top was the best!

  12. YUM! This looks amazing! Would love to know if you think this could be a freezer meal – would like to make for friends that just had a baby.
    Thank you so much!

  13. Hi! Going to try this recipe tonight, looks delicious! Quick (and prob stupid!) question-I can’t seem to find a 14.5 oz can of chopped green chiles. I see most are 4.5, just wanted to make sure I was putting the right amount in. Should I just put 3-4 cans of the 4.5oz in? Thank you!

    1. Disregard this question-I totally read that wrong ‍♀️ I read it as a 14.5oz can instead of one 4.5oz can. So sorry!

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