Cheesy Chicken and Rice Casserole

• total time: 50 mins

Ingredients

1 ½ cups white rice

2 cups shredded Colby jack cheese divided

1 cup shredded mozzarella cheese divided

1 cup canned refried beans

1 cup frozen charred corn

2 yellow onions diced and sauteed until golden

1 4.5-ounce can chopped green chiles

1 ½ cup tomatillo salsa

1-2 cups shredded rotisserie chicken

kosher salt and pepper to taste

finely chopped scallions and cilantro to garnish

Directions

Preheat the oven to 375° F.

Cook the rice according to the package directions. Once cooked, remove from heat and transfer the cooked rice into a large bowl.

Fold in 1 ½ cups of the shredded colby jack cheese, ½ cup of the shredded mozzarella, corn, onions, chicken, green chiles and salsa. Season the entire mixture with salt and pepper and stir to combine.

Lightly spray a medium sized skillet with non-stick spray, and line the bottom with the refried beans. Transfer the mixture into the skillet. Top with the remaining shredded cheeses and bake for about 20-25 minutes until the top layer of cheese is bubbly and melted.

Remove the baking dish from the oven and garnish with green onions and cilantro and serve.