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Mexican Chicken and Rice Casserole

  • Author: Avery
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten-Free (if taco seasoning is gluten-free)

Description

This Zesty Mexican Chicken and Rice Casserole is a cozy, flavor-packed weeknight dinner that comes together with simple pantry staples. Tender shredded chicken, hearty black beans, sweet corn, and rice are baked in a spiced tomato-chile broth, then finished with bubbly melted cheddar. It’s family-friendly, crowd-pleasing, and perfect for meal prep or potlucks.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup long-grain white rice, cooked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies (undrained)
  • 1 cup chicken broth
  • 1 cup shredded cheddar cheese
  • 1 tablespoon taco seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped, for garnish
  • Nonstick cooking spray or oil, for greasing the baking dish

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with nonstick spray or a thin layer of oil.
  2. In a large mixing bowl, add the shredded cooked chicken, cooked rice, black beans, corn, diced tomatoes with green chilies (with their juices), and chicken broth.
  3. Sprinkle in the taco seasoning, garlic powder, onion powder, and a generous pinch of salt and black pepper. Stir until everything is evenly combined and the rice is well coated in the seasonings and tomato mixture.
  4. Transfer the mixture to the prepared baking dish, spreading it out into an even layer so it bakes uniformly.
  5. Cover the dish tightly with aluminum foil and bake for 25 minutes, until the casserole is heated through and the flavors have melded.
  6. Carefully remove the foil, then sprinkle the shredded cheddar cheese evenly over the top of the casserole.
  7. Return the dish to the oven, uncovered, and bake for an additional 10–15 minutes, or until the cheese is fully melted, bubbly, and lightly golden in spots.
  8. Remove the casserole from the oven and let it rest for 5–10 minutes to set slightly and cool to a comfortable serving temperature.
  9. Garnish generously with freshly chopped cilantro. Taste and adjust seasoning with a bit more salt and pepper if needed, then scoop and serve warm.

Notes

  • Use leftover rotisserie chicken to cut down on prep time and add extra flavor.
  • If your mixture looks very dry before baking, add an extra splash (2–4 tablespoons) of chicken broth.
  • For a spicier casserole, use hot diced tomatoes with green chilies and add a pinch of cayenne or red pepper flakes.
  • Letting the casserole rest before serving helps it slice more cleanly and keeps it from falling apart on the plate.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course, Casserole
  • Method: Baked
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1/6 of casserole
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 720 mg
  • Fat: 13 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 22 g
  • Cholesterol: 65 mg

Keywords: Mexican chicken and rice casserole, easy chicken casserole, baked chicken and rice, black bean casserole, weeknight dinner

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Find it online: https://averyrecipes.com/mexican-chicken-and-rice-casserole/