A quick and easy chicken and rice casserole that's perfect for busy weeknights. Use any leftovers as a filling for burritos. This casserole is also great for meal prep, simply assemble and freeze. When ready to eat allow casserole to thaw and bake as directed.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 – 8
2 cups White rice, cooked
2 cups Chicken, cooked and shredded
3 cups Colby Jack cheese, shredded and divided
1 (15 oz.) can Black beans, drained and rinsed
1 cup Whole-kernel corn, canned or frozen (and thawed)
1/2 cup Red onion, finely diced
1 bottle Robert Rothschild Farm Anna Mae's Smoky Sweet BBQ Sauce
Preheat oven to 375° F. In a large bowl, stir together rice, chicken, 2 cups of cheese, black beans, corn, onion, and Anna Mae’s Smoky Sweet BBQ Sauce. Transfer mixture to a lightly greased 9x9 baking dish, then sprinkle the remaining 1 cup of cheese on top. Bake for 15 - 20 minutes or until warmed through and cheese is melted. Remove from oven and top with cilantro and sour cream. Serve immediately.