Cheesy Chicken and Rice Bake

Name: Cheesy Chicken and Rice Bake
Prep time: 10 min
Cook time: 50 min
Ingredients: 1 (10.5-ounce) can cream of chicken soup; 1 1/2 cups hot water; 1 (7-ounce) box Tony Chachere's Creole Roasted Chicken Dinner Rice Mix; 1 (15.25-ounce) can corn with peppers, drained; 2 cups shredded chicken (rotisserie chicken works great!); 3 tablespoons unsalted butter, melted; 1 teaspoon Tony Chachere's Original Creole Seasoning; 1 1/2 cups shredded Colby Jack Cheese

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Prep Time: 10 minutes

Cook Time: 50 minutes

Servings: 6

Author : Stacey Little | Southern Bite

bake baked casserole

Ingredients

Remove All · Remove Spices · Remove Staples

1 (10.5-ounce) can cream of chicken soup1 1/2 cups hot water1 (7-ounce) box Tony Chachere's Creole Roasted Chicken Dinner Rice Mix1 (15.25-ounce) can corn with peppers, drained2 cups shredded chicken (rotisserie chicken works great!)3 tablespoons unsalted butter, melted1 teaspoon Tony Chachere's Original Creole Seasoning1 1/2 cups shredded Colby Jack Cheese

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Instructions

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Step 1

Preheat the oven to 350°F and lightly spray a 2-quart baking dish with nonstick cooking spray.

Step 2

In a large bowl, whisk the cream of chicken soup and the hot water together until combined. Add the uncooked Tony Chachere's Creole Roasted Chicken Dinner Rice Mix and mix well. Add the corn, chicken, butter, and Tony Chachere's Creole Seasoning and mix to combine.

Step 3

Pour the mixture into the prepared baking dish and wrap tightly with aluminum foil. Bake for 45 to 55 minute or until the rice is tender. Fluff the rice with a fork and sprinkle the cheese over the top. Wrap again with the foil and allow to rest for 5 to 10 minutes or until the cheese has melted; then serve.