Fiesta Chicken Casserole

A vibrant and satisfying casserole that brings the fiesta to your table with minimal effort and maximum flavor.

Yields: 6-8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients

For the Casserole Base:

• 2 cups cooked chicken, shredded or diced (a rotisserie chicken works perfectly!)

• 1 cup uncooked long-grain white rice

• 1 (15 oz) can black beans, rinsed and drained

• 1 (15 oz) can corn kernels, drained (or 1.5 cups frozen corn, thawed)

• 1 (10 oz) can Rotel® diced tomatoes with green chilies, undrained

• 1 medium yellow onion, diced

• 1 medium red bell pepper, diced

• 2 cloves garlic, minced

For the Creamy Sauce:

• 1 (10.5 oz) can cream of chicken soup (or cream of mushroom for a substitute)

• 1 cup sour cream (or Greek yogurt for a lighter option)

• 1 cup chicken broth

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon salt, or to taste

• 1/4 teaspoon black pepper

For the Topping:

• 2 cups shredded Mexican blend cheese

• Fresh cilantro, chopped, for garnish

• Optional for serving: sliced jalapeños, avocado, salsa, or a dollop of sour cream.

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Instructions

Step 1: Prep and Preheat (5 minutes)

• Intensity: Low

• Action: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little oil. This is also the time to gather and measure all your ingredients (a practice called mise en place) to make the assembly process smooth and quick.

Step 2: Sauté the Aromatics (8-10 minutes)

• Intensity: Medium (requires active attention)

• Action: In a large skillet over medium heat, add a tablespoon of oil. Sauté the diced onion and red bell pepper for 5-7 minutes, until they begin to soften. Add the minced garlic and cook for another minute until fragrant. This step builds a foundational flavor layer, so don’t skip it!

Step 3: Combine the Casserole Ingredients (5 minutes)

• Intensity: Low

• Action: In the prepared 9×13 baking dish, spread the uncooked rice evenly across the bottom. This is crucial—the rice will cook directly in the casserole, absorbing all the delicious flavors. Top the rice with the cooked chicken, the sautéed onion/pepper/garlic mixture, the drained black beans, the corn, and the undrained can of Rotel® tomatoes. Gently mix these ingredients right in the dish to combine them evenly.

Step 4: Create the Creamy Sauce (2 minutes)

• Intensity: Low

• Action: In a separate medium-sized bowl, whisk together the cream of chicken soup, sour cream, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper until you have a smooth, uniform sauce.

Step 5: Assemble the Casserole (2 minutes)

• Intensity: Low

• Action: Pour the creamy sauce evenly over the chicken and rice mixture in the baking dish. Use a spatula or the back of a spoon to gently spread the sauce, ensuring it seeps down into all the nooks and crannies. Do not stir.

Step 6: Bake (Covered for 25 minutes)

• Intensity: Low (hands-off)

• Action: Cover the baking dish tightly with aluminum foil. This creates a steamy environment that is essential for cooking the rice properly. Place the dish in the preheated oven and bake for 25 minutes.

Step 7: Add Cheese and Bake Again (Uncovered for 15 minutes)

• Intensity: Low (hands-off)

• Action: Carefully remove the baking dish from the oven (it will be hot and steamy!) and take off the foil. Sprinkle the 2 cups of shredded cheese evenly over the top. Return the dish to the oven, uncovered, and bake for an additional 12-15 minutes, or until the cheese is completely melted, bubbly, and slightly golden around the edges. The rice should be tender and most of the liquid should be absorbed.

Step 8: Rest and Serve (5-10 minutes)

• Intensity: Low (patience is key!)

• Action: Remove the casserole from the oven and let it rest for at least 5-10 minutes before serving. This resting period allows the casserole to set up, making it easier to slice and serve neatly. Garnish with fresh chopped cilantro and any other desired toppings.

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Notes & Tips for Success

• Rice is Key: Using uncooked rice is fundamental to this recipe. If you use pre-cooked rice, the casserole will become mushy, as the liquid won’t be absorbed correctly. Reduce the broth to 1/2 cup and bake for only 20-25 minutes total if using cooked rice.

• Spice Control: For a milder casserole, use a can of mild Rotel® or plain diced tomatoes. For more heat, use hot Rotel® or add a diced jalapeño to the onion and pepper sauté.

• Make-Ahead Magic: You can assemble the entire casserole (up to the point of baking) up to 24 hours in advance. Cover it tightly and store it in the refrigerator. When ready to bake, you may need to add 5-10 minutes to the covered baking time since it will be starting from cold.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire casserole in the oven at 350°F until warmed through.

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Nutrition Information

• Disclaimer: The nutritional information provided is an estimate calculated using an online calculator and will vary based on the specific brands of ingredients you use. It is provided for informational purposes only.

Key Nutritional Highlights:
This Fiesta Chicken Casserole is a well-balanced meal, offering a substantial amount of protein from the chicken and beans to keep you full and satisfied. The black beans and corn contribute valuable dietary fiber, which is great for digestive health. The cheese and sour cream provide the fat and creaminess that make it a comfort food, but you can easily lighten it up by using low-fat cheese, Greek yogurt, and a low-sodium cream soup. The sodium content can be managed by choosing no-salt-added canned goods and low-sodium chicken broth.

We hope you love this Fiesta Chicken Casserole as much as we do! It’s a reliable, delicious, and nutritious meal that truly makes weeknight dining a celebration.