This post is sponsored by my friends at Tony Chachere’s, but all opinions expressed are my own – just as always. Thanks for supporting the brands that support me and my family. 
Finding certain ingredients in the grocery store can be a challenge these days so having recipes that call for everyday ingredients is super important. It’s even better if those recipes call for stuff that you already have on hand.
So my friends at Tony Chachere’s asked me to take a box of their Creole Roasted Chicken Dinner Mix and whatever else I already had in the kitchen and make supper with it. Jack was in the kitchen with me this particular day so he and I put our heads together and created this Cheesy Chicken and Rice Bake. 
We took the dinner mix, added some leftover shredded rotisserie chicken, a can of Mexican flavored corn – you know the kind with the peppers, and a can of cream of chicken soup. Can a casserole be called a casserole without a “cream of” soup? I’m just not sure it can! Ha! We added in some Tony Chachere’s Creole Seasoning to add even more flavor.
Once it was done, we added some shredded Colby Jack cheese to the top. I just LOVE how that stuff melts!
I love that this all cooks in one dish – including the rice! There’s no need to cook the rice before hand. It’s quick to put together and crazy delicious! The entire recipes only calls for 8 ingredients and one of those is water!
And depending on what you have on hand, you could swap the chicken for some sliced sausage. The corn could be swapped for another type of corn, green beans, or peas. You could even use frozen veggies if that’s what you have. Don’t have Colby Jack cheese? Cheddar would work perfectly! Heck, any cheese would work, really.The idea is that once you have a great base with the rice mix, water, and cream of chicken, you can really make it your own. What kind of ideas do you have? Be sure to share them in the comments below.
Cheesy Chicken and Rice Bake
Ingredients
- 1 (10.5-ounce) can cream of chicken soup
- 1 1/2 cups hot water
- 1 (7-ounce) box Tony Chachere's Creole Roasted Chicken Dinner Rice Mix
- 1 (15.25-ounce) can corn with peppers, drained
- 2 cups shredded chicken (rotisserie chicken works great!)
- 3 tablespoons unsalted butter, melted
- 1 teaspoon Tony Chachere's Original Creole Seasoning
- 1 1/2 cups shredded Colby Jack Cheese
Instructions
- Preheat the oven to 350°F and lightly spray a 2-quart baking dish with nonstick cooking spray.
- In a large bowl, whisk the cream of chicken soup and the hot water together until combined. Add the uncooked Tony Chachere's Creole Roasted Chicken Dinner Rice Mix and mix well. Add the corn, chicken, butter, and Tony Chachere's Creole Seasoning and mix to combine.
- Pour the mixture into the prepared baking dish and wrap tightly with aluminum foil. Bake for 45 to 55 minute or until the rice is tender. Fluff the rice with a fork and sprinkle the cheese over the top. Wrap again with the foil and allow to rest for 5 to 10 minutes or until the cheese has melted; then serve.
LaWanda Teague says
Do you have to cook the rice first right
Stacey says
No, it goes in raw and cooks in the oven. Isn’t that great!?!?
David says
Where can one purchase the prepared rice mix component? I don’t think I will need a box with multiple individual packets.
patricia says
Have looked an cannot find the mix anywhere except Amazon. Do not feel comfortable ordering 8-12 boxes. Any suggestions for a substitution
Stacey says
Have you looked at your local grocery store?
Rewari says
Absolutely delicious! Unlike any other chicken and rice. Rich flavor. So, so good. Easy too! Made exactly as recipe stated. Next time will try adding broccoli or peas. Yummy.
Stacey says
Broccoli is a great idea! Glad to hear you enjoyed it!
wizzy says
I made this last night. It was a hit!
I purchased the mix from the Tony Chachere website (link in the instructions above).
I did make a few modifications, based on what I had in the house. I didn’t have cream of Chicken, so I used Cream of Mushroom soup instead. Instead of corn with peppers, I used about a cup of frozen corn, and it added a nice sweetness to the spicy flavor of the dish. The dish was a bit on the salty side, so I’d make changes next time. I didn’t have unsalted butter, but I will definitely use that next time, and go for the low-sodium soup option. Look forward to making this again soon!
Stacey says
So glad you enjoyed it! You can certainly reduce the sodium by using the Tony Chachere’s No Salt Creole Seasoning, unsalted butter, and the low sodium cream of chicken soup.
Nikki Hampton says
Oh my GOODNESS this is amazing!!! And so, so easy! I am currently making it for the second time. I did have to substitute a few things just because the area I live in doesn’t have some of the items. I had to use Ol Elpaso cheesy mexican rice box mix, a can or corn, and a can of rotel, I also added black beans. I made my chicken in the crockpot with some Tony’s seasoning and the cream of chicken and water mixture. I shredded my chicken and then mixed it all together ❤ ! I add butter to the top, a little more Tony’s, cook as directed and finish with the cheese…put into a tortilla and wow, so amazing and easy! My family absolutely loves it! Thank you for the recipe, I’ll be checking out your other recipes soon!
Stacey says
Sweet! I’m so, so glad to hear you’ve enjoyed this recipe!!