Mexican Chicken Casserole Recipe

Why You’ll Love This Recipe

This casserole is a true crowd-pleaser. It’s packed with protein, fiber, and bold flavors while keeping prep simple—just layer everything in one dish and let the oven do the work. You won’t need multiple pans or complicated steps, making cleanup a breeze. Plus, the combination of rice, beans, and chicken ensures it’s both filling and budget-friendly. It’s also easy to customize with your favorite veggies, spices, or toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup uncooked long grain white rice
1 teaspoon minced garlic
½ cup chopped onion
1 cup chicken broth
1.5 lbs chicken breasts, cut into 1-inch cubes
1 cup black beans, cooked, rinsed, and drained
1 cup frozen corn, defrosted
16 oz jarred salsa
½ teaspoon chili powder
½ teaspoon paprika
1 cup cheddar cheese

Directions

1. Preheat the oven to 350°F (175°C).

2. In a large 12×9-inch casserole dish, add the white rice, minced garlic, onion, and chicken broth. Stir until well combined.

3. Add chicken cubes, black beans, corn, salsa, chili powder, and paprika on top of the rice mixture. Keep the rice fully submerged so it cooks evenly.

4. Sprinkle cheddar cheese over the top.

5. Cover the dish tightly with foil and bake for 45 minutes.

6. Remove the foil and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.

7. Serve hot.

Servings and timing

Servings: 6 (about 1.5 cups each)
Prep time: 5 minutes
Cook time: 55 minutes
Total time: 1 hour

Variations

• Spicy Kick – Add diced jalapeños or extra chili powder for more heat.

• Different Cheese – Swap cheddar for Monterey Jack, pepper jack, or a Mexican cheese blend.

• Veggie Boost – Stir in chopped bell peppers, zucchini, or spinach before baking.

• Low-Carb Option – Replace rice with riced cauliflower and reduce the broth to ½ cup.

• Creamy Version – Mix in ½ cup sour cream or cream cheese before adding the cheese topping.

Storage/Reheating

Allow the casserole to cool completely before storing.

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze in a tightly sealed container for up to 2 months.

• Reheating: Warm individual portions in the microwave for 1–2 minutes or reheat in the oven at 350°F until hot throughout. If frozen, thaw overnight in the fridge before reheating.

FAQs

1. Can I use brown rice instead of white rice?

Yes, but brown rice requires a longer cooking time and more liquid, so adjust accordingly.

2. Can I use rotisserie chicken?

Absolutely. Add cooked, shredded rotisserie chicken during the last 15 minutes of baking to prevent it from drying out.

3. What can I use instead of salsa?

You can use diced tomatoes with green chilies or a homemade tomato-chili blend.

4. How do I make it vegetarian?

Omit the chicken and use extra beans, tofu, or a plant-based meat substitute.

5. Can I make this in advance?

Yes, you can assemble the casserole up to 24 hours ahead, refrigerate, and bake when ready.

6. Will frozen corn work?

Yes, just thaw it before adding to the casserole.

7. How do I prevent the rice from turning mushy?

Ensure it’s covered with liquid but not overly saturated, and avoid overbaking.

8. Can I add more vegetables?

Definitely—bell peppers, zucchini, and mushrooms work especially well.

9. Is this recipe gluten-free?

Yes, as long as your salsa and spices are certified gluten-free.

10. Can I double the recipe?

Yes, but you’ll need a larger casserole dish and possibly a few extra minutes of baking time.

Conclusion

This Mexican Chicken Casserole is the kind of meal that brings comfort and flavor to the table without requiring a lot of effort. With its hearty mix of rice, beans, chicken, and cheese, it’s perfect for feeding a family or meal prepping for the week. Whether you keep it classic or add your own twists, it’s sure to become a go-to favorite.

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