This Mexican Chicken and Rice Casserole literally takes 5 minutes to prep and only requires 5 ingredients! It's baked in the oven for a quick and easy weeknight dinner.
Cooked Brown Rice Cooked Quinoa Short Cuts Chicken Breast Cream Cheese Salsa Mexican Blend Cheese
In an 8x8 square baking dish layer cooked quinoa and rice, then chopped chicken. Drop small chunks of cream cheese over the chicken, spread out evenly as best as possible.
Next, pour salsa evenly over the cream cheese layer. Finally, top with shredded cheese in an even layer.
Cover with foil and bake at 375˚ for 35 minutes. Remove foil for the last 5 minutes of cooking to melt cheese. Top with optional toppings and serve hot!
Love a little heat? Try adding a few dashes of your favorite hot sauce before you dive in.