Ingredients
Equipment
Method
- Preheat oven to 350°F.
- Grease a 6-8 cup casserole dish with butter.
- In a large bowl, combine the cooked rice, chicken ranchero, and avocado oil.
- Toss to coat the rice.
- Add the chicken broth, sour cream, pico de gallo, and ½ cup cheese.
- Mix well.
- Pour the mixture into the prepared dish.
- Sprinkle the remaining ¼ cup cheese on top.
- Bake for 35-40 minutes until heated through and the cheese is melted.
- Serve directly from the casserole dish.
Notes
This casserole relies entirely on having ranchero chicken already prepared and stored, making it a true 15-minute assembly meal when you need dinner fast. The sour cream and broth keep the rice moist during baking—don't skip them or you'll end up with a dry casserole. You can assemble this ahead and refrigerate unbaked for up to 24 hours; add 10 minutes to the bake time if going straight from the fridge to oven. Swap the cheese varieties based on what you have, and adjust the salsa heat level to your preference. Leftovers reheat well in the microwave with a splash of broth to restore moisture. The butter on the dish prevents sticking and adds a subtle richness to the edges.
