Description
Creamy, cheesy, and packed with bold Mexican flavors—this easy casserole is loaded with chicken, rice, salsa, and gooey cheese, making it perfect for weeknight dinners or potlucks.
Ingredients
Scale
- 2 cups cooked white rice
- 2 cups cooked shredded chicken
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 1 cup salsa
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 ½ cups shredded Mexican blend cheese, divided
- 1 tsp cumin
- Salt and pepper to taste
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, mix rice, chicken, Rotel, salsa, cream of chicken soup, sour cream, 1 cup cheese, cumin, salt, and pepper.
Pour into the baking dish and spread evenly.
Top with remaining cheese.
Bake for 25-30 minutes until hot and bubbly.
Let sit 5 minutes before serving.
Notes
- Serve with avocado, cilantro, or crushed tortilla chips on top.
- Add black beans or corn for extra heartiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Mexican-Inspired