Samantha Nicole The Va-Va-Va-Voom Bake is a casserole for people on the go, in a hurry, or just without the patience for slower bakes. Instead, Va-Va-Va-Voom Bake has a need for speed; all it asks you to do is mix everything together and then bake it with some cheese. In a flash, your taste buds have arrived in the meaty, spicy, savory, Tex-Mex-inspired flavor land they’ve been dreaming of, with tender rice, summery corn, and zesty seasonings baked right in! Va-Va-Va-Voom Bake is on a roll and the taste will have you rolling through the good times!
Ingredients
- 4 cups chicken, cooked, cubed or shredded
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 cup instant rice
- 2 cups Colby-Jack cheese, grated, divided
- 1 (10.75-ounce) can cream of chicken soup
- 2 tablespoons taco seasoning
- 2 tablespoons milk
- 1/2 cup canned corn, drained
- 1/2 cup black beans, optional, drained
- cilantro, optional, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly coat a 9-inch square baking dish with nonstick spray.
Step 3 –In a large bowl, add the chicken, the tomatoes with green chilies and their juices, the rice, 1 1/2 cups of the Colby-Jack cheese, the cream of chicken soup, the taco seasoning, the milk, the corn, and the black beans and stir to combine.
Step 4 –Pour the mixture into the prepared pan.
Step 5 –Sprinkle the bake with the remaining cheese and cover it tightly with foil.
Step 6 –Bake until bubbly and the cheese is melted, about 30 minutes.
Step 7 –Uncover and allow the bake to rest for 5 minutes.
Step 8 –Serve garnished with the cilantro.
