This Fiesta Chicken and Rice is a hearty and flavorful casserole that combines tender chicken, creamy soup, salsa, and spices, all baked to perfection with a cheesy topping. It's a one-dish wonder that's perfect for weeknight dinners, potlucks, or whenever you're in the mood for a comforting and delicious meal with a Mexican twist.
2 to 3poundsboneless skinless chicken breastcut into strips
Paprikaif desired
Salt and black pepperto taste
½cupcheddar cheeseshredded
cilantrochopped, for garnish
Instructions
Preheat the oven to 375°F. Prepare a 9x13 casserole dish with nonstick cooking spray.
In the casserole dish, mix together the soup, black beans, salsa, corn, rice, taco seasoning, and water.
Place chicken on top of the rice mixture and sprinkle with paprika, salt, and black pepper as desired.
Cover with aluminum foil and bake for 45 minutes, stirring the rice mixture around the chicken halfway through the cooking time. Check for doneness of the chicken and rice. Continue baking an additional 15 to 20 minutes if needed. (Cooking time depends on the size of the chicken breast.)
Remove from the oven and top with cheese. Allow the casserole to rest as the cheese melts.
Sprinkle with chopped cilantro if desired.
Notes
How to freeze: Cover tightly with aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight. If using glass baking dishes, place on the counter as the oven preheats. Remove the aluminum foil. Follow the above instructions to bake.