This casserole was ready in under 30 minutes. I used my favorite shortcut of rotisserie chicken and this was ready for the oven before it had preheated. You can definitely make this the night before and bake it when you get home from work. You could also just make the rice ahead of time and mix it all together before you bake it. Either way, make this! If you are sensitive to spicy food, make sure to use Mild R-otel.
*I used instant white rice in this dish. You can certainly use brown rice. Make sure to follow the preparation directions on the package of brown rice. Brown rice takes longer to cook than white rice.*
King Ranch Chicken and Rice Bake
- 12 oz cooked, chopped chicken
- 1 can (10 3/4 ounce) Cream of Chicken Soup
- 1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
- 8 oz Velveeta cheese, cubed
- 1/2 cup chicken broth or water
- 2 cups instant white rice
- 2 cups water
- 1/2 cup cheddar cheese
Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside.
In a medium saucepan, bring 2 cups water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed.
In a microwave safe bowl, melt Velveeta cheese on high 60 seconds in the microwave. Stir in soup, chicken broth and Rotel tomatoes. Microwave on high and additional 1-2 minutes, until smooth. Stir in chopped chicken and rice. Pour rice mixture into prepared pan. Top with 1/2 cup cheddar cheese.
Bake for 20-25 minutes, until cheese is melted and bubbly.