Skip to content
Instructions:
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the chicken, rice, black beans, corn, and Rotel tomatoes.
- Stir in the sour cream, cream of chicken soup, chili powder, cumin, garlic powder, salt, and black pepper until fully combined.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the shredded cheese evenly over the top.
- Cover loosely with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 to 15 minutes, until the casserole is bubbly and lightly golden.
- Garnish with cilantro or green onions before serving.
Variations
- Add diced jalapeños or green chiles for extra heat.
- Use pepper jack cheese instead of cheddar for a spicy twist.
- Swap black beans for pinto beans if preferred.
- Make it low-carb by omitting the rice and adding extra chicken and vegetables.
Tips
- Use rotisserie chicken to save time.
- Let the casserole rest for a few minutes after baking so it sets nicely.
- Serve with tortilla chips, avocado slices, or salsa for added freshness.
- This dish reheats well and makes great leftovers.
