Like Mexican food? Then you've gotta try this Mexican Chicken and Rice Casserole! Full of classic Mexican flavors in an easy weeknight package!
Course Entree
Cuisine American
Keyword casserole
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 10servings
Calories 439kcal
Author Trish - Mom On Timeout
Ingredients
1 1/2cupsriceuncooked
3cupschicken stock or broth
16ozrefried beans
3cupscubed or shredded chickenI used a Rotisserie chicken
10ozenchilada sauce
10.75ozcream of chicken soup
4ozchopped green chiles
1black beans, rinsed and drained thoroughly
8ozcream cheese, cut into small cubes
3green onions, thinly sliced
12ozshredded cheese, divided (I used a Mexican blend)
Instructions
Prepare rice according to package instructions, replacing the water with the chicken stock.
Preheat oven to 350F.
Spray a 9 x 13 inch baking dish with cooking spray and spread the refried beans on the bottom of the dish.
Combine rice, chicken, enchilada sauce, cream of chicken soup, green chiles, black beans, cream cheese, green onions and 8 oz of the shredded cheese in a large bowl. Spread on top of the refried beans.
Cover with foil and bake for 35 minutes. Remove the foil and sprinkle on the remaining cheese. Return the casserole to the oven and continue baking until the cheese is completely melted, about another 7-10 minutes.