Southwest Chicken and Rice Casserole

Creamy, cheesy casseroles are the heart and soul of comfort food. Try prepping this one over the weekend and baking it a day or two later!

Serves: 8Prep: 15 minutesCook: 45 minutesTotal: 1 hourDifficulty: Easy

Serves: 8


  • 3 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 2 cups milk
  • 2 cups Long Grain Rice
  • 2 cups shredded cheddar cheese, divided
  • 1 package (12 oz.) Recipe Beginnings 3 Pepper & Onion Blend
  • 1 can (14.5 oz.) Diced Tomatoes with Jalapenos, drained
  • 2 cups cooked chicken, chopped or shredded


  • Heat oven to 400°F. Butter 9”x13” casserole dish; set aside.
  • In 4-quart saucepan over medium heat, melt butter. Add garlic and salt. Cook about 30 seconds, until fragrant. Stir in flour.
  • Slowly whisk in chicken broth and milk, avoiding lumps. Add rice; bring to boil. Cover; reduce heat to low. Cook, stirring occasionally, about 20 minutes, until rice is just tender.
  • Remove from heat. Stir in 1½ cups of cheese, pepper and onion blend, drained tomatoes and chicken. Transfer to prepared baking dish.
  • Top with remaining ½ cup cheese. Bake 20 to 22 minutes, until heated through and bubbly. Let stand 5 minutes before serving.
  • Refrigerate leftovers.