Description
This Chili Cheese Chicken & Rice Casserole is a hearty, comforting dish perfect for feeding a crowd. It combines flavorful yellow rice, shredded rotisserie chicken, rich cream cheese, zesty chili, and salsa, all topped with a gooey Mexican cheese blend. Baked to bubbly perfection and garnished with fresh green onions, this easy-to-make casserole is ideal for busy weeknights or casual gatherings.
Ingredients
Scale
Rice Mixture
- 1 (10-oz) package yellow rice
- 1 rotisserie chicken, meat shredded, skin & bones discarded
- 1 (15-oz) can chili with no beans
- 1 (8-oz) package cream cheese, softened
- 1½ cups salsa
Topping
- 2 cups shredded Mexican cheese blend
Garnish
- Green onions, chopped
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and set it aside.
- Cook the Rice: Prepare the yellow rice according to the package directions, ensuring it is fully cooked and fluffy.
- Mix Ingredients: In a large bowl, combine the cooked yellow rice, shredded rotisserie chicken meat, can of chili (without beans), softened cream cheese, and salsa. Mix thoroughly so all ingredients are evenly incorporated.
- Assemble Casserole: Spread the chicken and rice mixture evenly into the prepared baking dish. Then, sprinkle the shredded Mexican cheese blend evenly over the top.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 35 to 45 minutes, or until the casserole is bubbly and the cheese is melted and slightly browned.
- Garnish and Serve: Remove the casserole from the oven and garnish with chopped green onions for a fresh, mild onion flavor. Serve warm and enjoy!
Notes
- You can substitute cooked rice with instant rice to reduce prep time.
- Use rotisserie chicken for convenience and flavor, but you can also shred leftover cooked chicken.
- For extra heat, add diced jalapeños or a spicy salsa.
- If dairy-free, try vegan cream cheese and cheese alternatives.
- Leftovers can be refrigerated up to 3 days and reheated in the oven or microwave.
