Easy Mexican Chicken and Rice Casserole

A creamy, cheesy Mexican-style casserole layered with refried beans, chicken, rice, and melty cheese for an easy weeknight meal.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 10 servings

1 1/2 cups rice, uncooked
3 cups chicken stock or broth
16 oz refried beans
3 cups chicken, cubed or shredded rotisserie chicken suggested
10 oz enchilada sauce
10.75 oz cream of chicken soup
4 oz green chiles, chopped
1 black beans, rinsed and drained
8 oz cream cheese, cut into small cubes
3 green onions, thinly sliced
12 oz shredded cheese, divided use Mexican blend if desired; reserve 4 oz for mixing and 8 oz for topping

Prepare the rice: cook 1 1/2 cups uncooked rice according to package instructions, using 3 cups chicken stock in place of water; set aside.
Preheat the oven to 350°F (175°C) and spray a 9 x 13-inch baking dish with cooking spray.
Spread the 16 oz of refried beans in an even layer on the bottom of the prepared baking dish.
In a large bowl, combine the cooked rice, 3 cups cubed or shredded chicken, 10 oz enchilada sauce, 10.75 oz cream of chicken soup, 4 oz chopped green chiles, 1 can rinsed and drained black beans, 8 oz cubed cream cheese, 3 sliced green onions, and 4 oz of the shredded cheese.
Spread the rice and chicken mixture evenly over the layer of refried beans in the baking dish.
Cover the dish tightly with foil and bake for 35 minutes.
Remove the foil, sprinkle the remaining 8 oz shredded cheese over the casserole, and return to the oven until the cheese is completely melted, about 7–10 minutes.
Let the casserole rest briefly, then serve immediately.