Fiesta Chicken & Rice Casserole

The Creamy Liquid Base

Preheat oven to 375°F and grease a 9x13-inch baking dish.

Whisk together directly in the baking dish until smooth...

• 2 cups chicken broth
• 1 cup salsa (mild or medium)
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 1 packet (1 oz) taco seasoning
• 1/2 tsp garlic powder

The Casserole & Bake

Stir thoroughly into the dish until fully submerged...

• 1-1.5 lbs raw chicken breasts or thighs, cut into 1-inch cubes
• 1 cup uncooked long grain white rice, rinsed
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup sweet corn (canned or frozen)
• 1 can (10 oz) diced tomatoes & green chilies (undrained)

Cover tightly with heavy-duty aluminum foil and bake at 375°F for 45–50 minutes until rice is tender and chicken is cooked through.

Note: A tight foil seal is essential to trap steam so the top layer of rice cooks evenly.

Remove foil and gently stir or fluff everything together if it appears runny on top to help distribute moisture. Top with...

• 2 cups shredded Mexican blend cheese

Return to oven and bake uncovered for 5–10 minutes until cheese is completely melted and bubbly.

Let rest for 5–10 minutes, garnish with green onions or cilantro, and serve.