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
*For a full list of ingredients and instructions please see recipe card below.
How to Make Cheesy Chicken and Rice Casserole
Step 1: 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.
Step 2: 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.
Step 3: Lightly spray a medium sized skillet with non-stick spray, and line the bottom with the refried beans. Transfer the mixture into the skillet.
Step 4: Top with the remaining shredded cheeses and bake for about 20-25 minutes until the top layer of cheese is bubbly and melted.
Step 5: Remove the baking dish from the oven and garnish the Cheesy Chicken and Rice Casserole with green onions and cilantro and serve.
How to Store Cheesy Chicken and Rice Casserole
You can refrigerate the leftover for 2-3 days in an airtight container. Make sure you warm it through in the oven till it is warmed through, the chicken is at a safe temperature and the cheese bubbly.
How to Freeze Cheesy 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.
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 I swap for a different salsa or mix-ins?
Yes! You can use a different salsa, like the arbol salsa. You can also add black beans if that is what you have on hand.
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.
My oven is broken in the moment. Could I make it on the stove top? Looks delicious!
ya you could pop the lid on and just heat the cheese to melt on the stove - the bottom might get a little crispy but crispy = delish
Hi Gaby! If I wanted to add in something green, do you think it would work to mix in kale with the rice/corn mixture? Just had a baby and looking forward to trying this! Looks delicious!
ya you could def add some spinach or kale and wilt it down and fold it in
ooooh leftovers with poached eggs on top, yumbo!
10000%
Honestly so good. The beans really make it. Not low-calorie but very delicious
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!
Disregard this question-I totally read that wrong ♀️ I read it as a 14.5oz can instead of one 4.5oz can. So sorry!
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!
YES absolutely!!
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!
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.
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!
Can leftovers be frozen? This was delicious!
absolutely yes!
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!
Amazing! Great flavors and the perfect comfort food. Already thinking about making it again
What is your preferred method to char corn?
either buy it frozen already charred from trader joes - or char it over an open flame on an indoor or outdoor grill
Just mixing in the sauteed onions with the rest of the ingredients? Making it now, I can't wait!
yes!
My family will love this♥️♥️♥️