Chicken Rice and Cheese Casserole with Salsa and Sautéed Onions
One of my best friends mom used to make this for us as children and OMG I am bringing it back! It's comfort food in a skillet.
Servings: 6 people
Ingredients
- 1 ½ cups uncooked white rice
- 2 cups shredded Colby jack cheese divided
- 1 cup shredded mozzarella cheese divided
- 1 cup canned refried beans
- 1 cup frozen charred corn
- 2 yellow onions diced and sauteed until golden
- 1 4.5-ounce can chopped green chiles
- 1 ½ cup tomatillo salsa
- 1-2 cups shredded rotisserie chicken
- kosher salt and pepper to taste
- finely chopped scallions and cilantro to garnish
Instructions
- Preheat the oven to 375° F.
- Cook the rice according to the package directions. Once cooked, remove from heat and transfer the cooked rice into a large bowl.
- Fold in 1 1/2 cups of the shredded colby jack cheese, ½ cup of the shredded mozzarella, corn, onions, chicken, green chiles and salsa. Season the entire mixture with salt and pepper and stir to combine.
- Lightly spray a medium sized skillet with non-stick spray, and line the bottom with the refried beans. Transfer the mixture into the skillet. Top with the remaining shredded cheeses and bake for about 20-25 minutes until the top layer of cheese is bubbly and melted.
- Remove the baking dish from the oven and garnish with green onions and cilantro and serve.