Fiesta Chicken & Rice Casserole

Fiesta Chicken has been a favorite recipe in my house since the early days of my marriage when I almost exclusively cooked with canned soup based recipes.

Though I come to rely on those soups less and less throughout the years, I can’t deny that this is still a winner. 

I’ve adapted the recipe somewhat throughout the years and even made it freezer meal friendly!  Served with corn muffins, it’s a casserole the whole family can enjoy!

Fiesta Chicken & Rice Casserole

Adapted from Campbell’s

1 (10 oz) can cream of chicken soup

1 cup salsa 

1 (15 oz) can corn, drained

1 (15 oz) can black beans, drained (optional)

2 cups cooked brown rice

2 cups cooked chicken, diced

½ tsp paprika

1 cup shredded cheddar cheese

Preheat the oven to 350 degrees F.

Combine the condensed soup, corn, rice, chicken, and paprika and stir well to combine.

Pour the mixture into a 9x13 inch casserole dish (or two 8-inch foil pan for freezing).

Place in the preheated oven and bake for 10 minutes.  Sprinkle cheese over the top and continue cooking for another 10-15 minutes or until the cheese is browned.

Note, if frozen, thaw in the refrigerator overnight before baking. 

Serves 6