If you're looking for the most comforting and easy dinner - look no further! This Cheesy Chicken and Rice Casserole is truly perfection! Similar to Cheesy Taco Pasta it is quick and easy to whip up and a recipe the whole family will love.
Table of Contents
Why I Love This Recipe
Back in the old Tucson days, this Cheesy Chicken and Rice 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 Cheesy Chicken and Rice Casserole made an appearance quite often because it's basically taking leftovers from the night before and transforming them into something special.
Next time you're in a rut for what to make for dinner, go ahead and whip up this Chicken and Rice Casserole recipe and I promise you'll be sold. It'll be the fastest addition to your weekly dinner routines ever!
Ingredients & Substitutions
- White Rice
- Shredded Colby Jack & Mozzarella Cheese - Whenever I need shredded cheese I like to buy it in a block and shred it myself. It's more fresh and melts better in my opinion. I use Colby Jack and mozzarella in this Chicken and Rice Casserole recipe because it melts so beautifully, but Monterey Jack or Pepper Jack would also work wonderfully!
- Refried Beans
- Frozen Charred Corn
- Yellow Onions
- Chopped Green Chiles
- Tomatillo Salsa
- Shredded Rotisserie Chicken
- Salt & Pepper
- Scallions
- Cilantro
How to Make Cheesy Chicken and Rice Casserole
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 ½ 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 the Cheesy Chicken and Rice Casserole with green onions and cilantro and serve.
Tips & Tricks
This Cheesy Chicken and Rice Casserole recipe is a great way to use up leftovers. 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. You can also easily prep it ahead of time for busy weeknights when you need to get dinner on the table in a pinch.
FAQs
Do you have to cook rice before putting it in a casserole?
It depends on the recipe. Casserole recipes with uncooked rice call for broth or water for the rice to absorb while baking. Recipes that call for cooked rice don't require a liquid. For this Cheesy Chicken and Rice Casserole recipe you should use cooked rice.
Can you freeze Chicken and Rice Casserole?
Sure can! Mix all of the ingredients and assemble the casserole in a dish. Cover with plastic wrap or a tight-fitting lid and freeze for up to 3 months. When ready to serve, thaw the casserole in the fridge overnight and bake at 375º F for 25-30 minutes.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
Cheesy Chicken and Rice Casserole
Equipment
Ingredients
- 1 ½ cups 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 ½ 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.
This is absolutely incredible! The flavors are delicious and love the layer of refried beans at the bottom. I used leftover pulled pork I made the night before and it was so good. Definitely making this again and adding to my meal rotation!
Delish! Next time, I might use the entire can of beans but this was so tasty! Thanks for the quick one…loved it!
Sooo good!! Everyone loved it and already requested it again. Definite crowd pleaser!
Is it 1.5 cups of cooked or uncooked rice?
uncooked!! you cook it in step 1 🙂 xx
Thank you for asking Maggie. I am making tomorrow and assumed cooked.