This chicken and rice casserole is a fiesta for sure

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This Mexican-inspired casserole combines a host of rich flavors like chiles, beans, and spices. And best of all? This recipe couldn't be easier. Just dump everything into a bowl, mix, and bake. A cheesy topping really seals the deal.
The recipe below capitalizes on instant rice to form the base of the casserole. As the rice is added uncooked, it slowly soaks up all of the flavors, emerging from the oven rich, creamy, and perfectly cooked. Use leftover rotisserie chicken to make this recipe even easier.
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Cooktop Cove
Fiesta chicken and rice casserole
6
10 minutes
30 minutes
40 minutes
5 cups cooked chicken, cubed
1 (10-ounce) can Ro-Tel, undrained
1 cup instant rice, uncooked
1 cup grated cheddar cheese, divided
1 cup pepper jack cheese, divided
1 (10 ½-ounce) can cream of chicken soup
2 tablespoons taco seasoning
1 15-ounce can black beans, drained
1 15-ounce can corn, drained
Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch casserole dish.
In a bowl, combine the chicken, Ro-Tel, instant rice, half of the cheddar cheese, half of the pepper jack cheese, condensed soup, taco seasoning, beans, and corn.
Spread the mixture into the prepared baking dish and top with the remaining cheese.
Bake for 30 minutes, until bubbly and brown.
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