Chicken Fiesta Casserole

Time = 10 min prep + 30 min cook
Servings = 4-6 servings
From = Reddit

Base Ingredients

• 4 cups cooked, shredded chicken
• 1 15 oz can Ro-Tel diced tomatoes with green chilies
• 1 cup instant rice, uncooked
• 2 cups grated colby jack cheese, divided
• 1 10 oz can cream of chicken soup
• 2 Tbsp taco seasoning
• 2 Tbsp milk
• 1/2 cup canned corn, drained
• 1/2 cup canned low-sodium black beans, drained and rinsed
• chopped cilantro (optional garnish)

Ingredient Variations

• 1/4 cup sauted onions
• smoked paprika (to your taste)
• ground beef or ground pork (swap out chicken)
• 1-3 diced jalapenos (to your taste)
• chives or green onions (garnish)
• avocado, diced (garnish)
• sour cream (garnish)
• lime, quartered (garnish)
• shredded lettuce (garnish)

Directions

1. Preheat oven to 350ºF. Lightly coat a 9x9-inch baking dish with non-stick spray and set aside.

2. In a large bowl, combined chicken, ro-tel, rice, 1.5 cups grated colby jack, cream of chicken soup, taco seasoning, milk, corn, and black beans. Stir to combine.

3. Pour mixture into pan. Sprinkle with remaining cheese. Cover tightly with foil and bake for 30 min.

4. Uncover and allow to sit for 5 min before serving.

Notes

1. Store leftovers in an airtight container in the refrigerator for 2-3 days.

2. When ready to reheat, place desired amount into a microwave safe bowl and heat until cooked through. It is recommended to pause halfway to stir and ensure even heating.