Name: Lasso up This Dump-and-Bake Cowgirl Casserole for an Easy Dinner
Prep time: 10 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: Nonstick cooking spray; 2 (8.8-ounce) packages precooked microwavable long-grain white rice (about 4 cups); 1 (16-ounce) jar chunky salsa; 1 (14.4-ounce) bag frozen fire-roasted bell pepper and onion blend, thawed and drained; 1 (10.5-ounce) can cream of onion soup (such as Campbell’s); 1(1-ounce) package fajita seasoning mix; 1 teaspoon ground coriander; 1 teaspoon dried oregano; 1 1/2 cups (6 ounces) shredded sharp cheddar cheese, divided; 3 cups shredded cooked chicken; 1/4 cup chicken stock

Lasso up This Dump-and-Bake Cowgirl Casserole for an Easy Dinner

This cowgirl casserole recipe combines rotisserie chicken, rice, and Tex-Mex flavors for a hearty, cheesy dinner with easy prep.

55 min total 10 min prep 30 min cook 8 380 cal

Instructions

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1 Lightly coat a broiler-safe 9x13-inch baking dish with nonstick cooking spray.
2 Add the rice, salsa, thawed bell pepper and onion blend, cream of onion soup, fajita seasoning, coriander, oregano, and 1/2 cup of the cheese to the baking dish and stir until combined. Stir in the chicken until it’s evenly distributed, then stir in the broth. Sprinkle the remaining 1 cup of cheese on top. Cover the baking dish tightly with aluminum foil.
3 Bake, covered, until heated through and bubbling around edges, about 25 minutes. Remove the foil. Turn the oven to broil; broil until the cheese is lightly browned in spots, about 5 minutes.
4 Let the casserole stand for 15 minutes for the sauce to thicken before serving. Refrigerate leftovers, tightly covered, for up to 4 days. Love the recipe? Leave us stars and a comment below!