Mexican Chicken and Rice Casserole Recipe
This Mexican Chicken Casserole is a hearty and flavorful one-dish meal combining tender cooked chicken, white rice, black beans, corn, and diced tomatoes with green chiles. It’s seasoned with ground cumin, chili powder, and garlic powder, and topped with a blend of Sharp Cheddar and Monterey Jack cheeses for a melty, delicious finish. Baked until bubbly and golden, this casserole makes a perfect easy weeknight dinner or potluck dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Main 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
Spices and Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cheese and Garnish
- 1 1/2 cups shredded Sharp Cheddar Cheese
- 1 1/2 cups shredded Monterey Jack Cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Combine Main Ingredients: In a large bowl, thoroughly mix the cooked chicken, cooked white rice, drained black beans, diced tomatoes with green chiles, corn kernels, salsa, cream of chicken soup, ground cumin, chili powder, garlic powder, salt, and black pepper.
- Prepare Cheese Mixture: In a separate bowl, combine the shredded Sharp Cheddar Cheese and shredded Monterey Jack Cheese for an even cheese blend.
- Mix Half Cheese and Cilantro: Add half of the combined cheeses and all the chopped fresh cilantro into the chicken and rice mixture, folding them in evenly.
- Transfer to Baking Dish: Spread the chicken, rice, and cheese mixture evenly into the prepared 9×13-inch baking dish, smoothing the surface.
- Top with Remaining Cheese: Sprinkle the remaining half of the cheese blend evenly over the top of the casserole for a cheesy crust.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the casserole is heated through and the cheese melts into a bubbly golden topping.
- Cool Before Serving: Remove the casserole from the oven and let it cool for 5 minutes to set slightly and enhance flavors.
- Serve: Dish out the Mexican Chicken Casserole hot. Garnish with additional fresh cilantro if desired for extra freshness and color.
Notes
- You can substitute cooked brown rice for white rice for a whole grain option.
- Use rotisserie chicken or leftover cooked chicken to save time.
- For extra heat, add diced jalapeños or a dash of hot sauce to the mixture.
- To make it gluten free, ensure the cream of chicken soup used is gluten free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Keywords: Mexican Chicken Casserole, Chicken and Rice Casserole, Easy Mexican Dinner, Baked Chicken Casserole, Cheesy Chicken Bake
