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Homemade Chicken & Yellow Rice Casserole photo

Chicken & Yellow Rice Casserole

A comforting, easy casserole combining yellow rice, chicken, beans, veggies, and cheese for a hearty family meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings

Equipment

  • 6-quart saucepan
  • 9x13 inch Baking Dish
  • Mixing Bowl
  • Cheese Grater

Ingredients
  

  • 2 5-oz packages yellow rice
  • 2 11-oz cans Mexicorn (corn and peppers) drained
  • 4 cups cooked chicken chopped
  • 2 15-oz cans black beans drained
  • 2 10-oz cans diced tomatoes with green chiles drained
  • 2 10.5-oz cans unsalted cream of chicken soup
  • 2 Tbsp southwestern seasoning or taco seasoning
  • 2 cups shredded cheddar cheese divided (1 cup for mixing, 1 cup for topping)
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with cooking spray.
  • Cook the yellow rice according to the package directions and set aside.
  • In a large mixing bowl, combine the cooked rice, drained Mexicorn, chopped cooked chicken, drained black beans, drained diced tomatoes with green chiles, both cans of unsalted cream of chicken soup, 2 tablespoons southwestern or taco seasoning, and 1 cup of the shredded cheddar cheese. Stir until evenly mixed; season with salt and pepper to taste.
  • Spread the mixture evenly into the prepared 9×13-inch baking dish and sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
  • Bake uncovered for 30 to 40 minutes, until the cheese is melted, bubbly, and lightly browned.
  • Let the casserole rest a few minutes before serving.

Notes

  • Use unsalted cream of chicken soup to control sodium.
  • Can be made in advance and refrigerated or frozen for later.
  • You can split the mixture between two 9-inch pans.
  • Drain canned ingredients well to avoid excess liquid.