Dinner

Mexican Chicken and Rice Casserole Recipe

Name: Mexican Chicken and Rice Casserole Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 cups cooked, cubed chicken; 2 cups cooked white rice; 1 (15 oz) can black beans, drained and rinsed; 1 (10.5 oz) can diced tomatoes with green chiles (like Rotel); 1 cup corn kernels; 1 cup salsa; 1 (10.5 oz) can cream of chicken soup; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 cups shredded Sharp Cheddar Cheese; 1 1/2 cups shredded Monterey Jack Cheese; 1/4 cup chopped fresh cilantro

ByRita Bennet November 28, 2025November 28, 2025

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Introduction

This Mexican Chicken Casserole is a flavorful, comforting dish that combines tender chicken, rice, beans, and cheese with a zesty Southwestern twist. It’s easy to prepare and perfect for a satisfying weeknight meal or casual gathering.

A white round plate filled with a layered dish featuring a base mix of brown rice with pieces of cooked chicken, black beans, yellow corn, diced red tomatoes, and green herbs. On top of this base, there is a melted layer of golden yellow and white cheese scattered unevenly, adding a gooey texture. The plate rests on a white marbled surface with a red and white striped cloth partially visible in the corner. In the background, a white serving dish holds a larger portion of the same dish and a white plate with a similar serving sits next to it. A whole red tomato and three silver forks lie nearby. The scene is bright and colorful, showing a hearty, baked meal rich in texture and warm tones photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked, cubed chicken
2 cups cooked white rice

1 (15 oz) can black beans, drained and rinsed
1 (10.5 oz) can diced tomatoes with green chiles (like Rotel)

1 cup corn kernels
1 cup salsa

1 (10.5 oz) can cream of chicken soup
1 teaspoon ground cumin
1 teaspoon chili powder

1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

1 1/2 cups shredded Sharp Cheddar Cheese
1 1/2 cups shredded Monterey Jack Cheese
1/4 cup chopped fresh cilantro

Instructions

Step 1: Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
Step 2: In a large bowl, combine the cooked chicken, rice, black beans, diced tomatoes with chiles, corn, salsa, cream of chicken soup, ground cumin, chili powder, garlic powder, salt, and black pepper. Mix well.
Step 3: In a separate bowl, combine the shredded Sharp Cheddar Cheese and shredded Monterey Jack Cheese.

Step 4: Stir half of the combined cheeses and the chopped cilantro into the chicken and rice mixture.
Step 5: Transfer the mixture to the prepared baking dish, spreading it out evenly.
Step 6: Sprinkle the remaining half of the combined cheeses over the top of the casserole.

Step 7: Bake for 15-20 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Step 8: Remove from the oven and let the casserole cool for 5 minutes before serving.
Step 9: Serve the Mexican Chicken Casserole hot, garnished with additional cilantro if desired.

Tips & Variations

For extra spice, add a chopped jalapeño or a pinch of cayenne pepper to the mixture.
Use leftover rotisserie chicken to save time and add flavor.
Substitute cream of chicken soup with cream of mushroom or cream of celery soup for a different twist.

Add a layer of crushed tortilla chips on top before baking for added crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave in short bursts, stirring occasionally. This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.