This Santa Fe Chicken & Rice Casserole is a creamy, cheesy, and flavor-packed dish loaded with green chiles, tender chicken, and Southwest spices. Perfect for a comforting meal with minimal effort!
Ingredients
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1 cup uncooked white or brown rice (or 3 cups cooked rice)
- 1 ยฝ cups chicken broth
- 1 cup sour cream (or Greek yogurt)
- 1 (10 oz) can diced green chiles
- 1 (10 oz) can cream of chicken soup (or homemade)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn (frozen, canned, or fresh)
- 1 tsp chili powder
- 1 tsp cumin
- ยฝ tsp garlic powder
- ยฝ tsp salt
- ยฝ tsp black pepper
- 2 cups shredded Mexican blend or cheddar cheese
- ยฝ cup crushed tortilla chips (optional, for topping)
- Fresh cilantro & lime wedges for garnish
Instructions
1. Preheat & Prep
- Preheat oven to 375ยฐF (190ยฐC).
- Grease a 9×13-inch baking dish.
2. Cook the Rice
- If using uncooked rice, combine it with chicken broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer until tender (about 15 minutes for white rice, 40 minutes for brown rice).
- If using cooked rice, skip this step.
3. Mix the Casserole
- In a large bowl, mix chicken, cooked rice, sour cream, green chiles, cream of chicken soup, black beans, corn, chili powder, cumin, garlic powder, salt, and pepper.
- Stir in 1 ยฝ cups of the shredded cheese.
4. Assemble & Bake
- Pour mixture into the greased baking dish and spread evenly.
- Top with remaining ยฝ cup cheese and crushed tortilla chips (if using).
- Bake uncovered for 25-30 minutes, until bubbly and golden brown.
5. Serve & Enjoy
- Let cool slightly before serving.
- Garnish with fresh cilantro and a squeeze of lime.
- Serve with salsa, avocado slices, or a side of tortilla chips!
