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
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.