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cooking instructions and ingredients

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Total Time 45 minutes
Servings 6

Ingredients
  

  • Ingredients:
  • 2 cups cooked rice
  • 2 cups shredded rotisserie chicken
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 can 14.5 oz diced tomatoes, undrained
  • 1 cup sour cream
  • 1 packet taco seasoning
  • Spices e.g., cumin, paprika to taste
  • 1 ½ cups shredded cheese divided
  • Olive oil or non-stick spray for greasing

Instructions
 

  • Cooking Instructions:
  • Preheat your oven to 350°F (175°C). Cook the rice in chicken broth according to package instructions, which usually takes about 15-18 minutes until tender.
  • In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, and sour cream. Stir well to mix everything together.
  • Add the taco seasoning and any additional spices you prefer, mixing until the ingredients are fully incorporated.
  • Once the rice is cooked, combine it with the chicken mixture and stir in 1 cup of the shredded cheese until evenly distributed.
  • Grease a 9x13-inch baking dish with olive oil or non-stick spray. Pour the chicken and rice mixture into the dish, spreading it out evenly.
  • Sprinkle the remaining ½ cup of shredded cheese over the top of the casserole.
  • Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. For an extra crunch, add crushed tortilla chips during the last 5 minutes of baking.
  • For the best results when making this dish, feel free to prepare the casserole ahead of time and refrigerate it for up to 24 hours before baking.
  • Additionally, don't hesitate to customize the recipe; you can substitute the rice with brown rice, quinoa, or even cauliflower rice.
  • Leftovers can be stored in an airtight container for up to 3 days, making this casserole not just a delicious meal but also a practical one! Enjoy your Fiesta Chicken Casserole!