Chili Cheese Chicken & Rice Casserole - easy Mexican chicken and yellow rice casserole. Super simple to make and tastes AH-MAZ-ING! Only 6 ingredients - chicken, yellow rice, chili, salsa, cream cheese, and cheddar cheese. We ate this for lunch and had the leftovers for dinner. Top with your favorite taco toppings! Can make in advance and refrigerate or freeze for later. #casserole #chicken #chili #mexican #rice #yellowrice
Preheat oven to 350ºF. Lightly spray a 9x13-inch baking dish with cooking spray. Set aside.
Prepare rice according to package directions.
Combine cooked rice, cooked chicken, chili, cream cheese, and salsa.
Spread chicken and rice into the prepared baking dish. Top with shredded cheese.
Bake for 35 to 45 minutes, until bubbly. Garnish with chopped green onions.
Notes:
I used rotisserie chicken for the cooked chicken in this casserole. If you don't have a rotisserie chicken, you can use 4 to 5 cups of any chopped cooked chicken.
Our favorite store-bought salsas are Mateo's, Kylito's, Pace Restaurant Style Salsa, and Pace Picante Sauce. I find them all at Walmart.
Feel free to add in a can of drained black beans, onions, bell peppers, or olives. If you like it, throw it in!
Can Chili Cheese Chicken & Rice Casserole be made in advance? Yes! You can assemble the casserole ahead of time and refrigerate overnight. You may need to add a few minutes to the cooking time if baking straight from the refrigerator.
Can Chili Cheese Chicken & Rice Casserole be frozen? Yes! Assemble the casserole and cover with plastic wrap and aluminum foil. Place the dish in the freezer and freeze. When ready to bake, thaw and bake as directed.
This makes a lot of food. Feel free to cut the recipe in half or divide the casserole between two 9-inch baking dishes. Bake one now and freeze one for later.