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Mexican Chicken Casserole

  • Author: Avery
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: High-Protein, Gluten-Free (when using gluten-free salsa and ingredients)

Description

This Mexican chicken casserole is a zesty, crowd-pleasing bake loaded with tender shredded chicken, black beans, corn, and rice, all tucked under a bubbly blanket of cheddar and Monterey Jack. It’s comforting, colorful, and cheesy in all the right ways—perfect for busy weeknights, potlucks, or anytime you’re craving Tex-Mex flavor with minimal effort.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained (or about 1 1/2 cups frozen corn, thawed)
  • 1 can (10 oz) diced tomatoes with green chilies (such as Rotel), undrained
  • 1 cup salsa (mild, medium, or hot to taste)
  • 1 cup cooked rice (white or brown)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon fine salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro, chopped, plus extra for serving if desired

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin coat of oil.
  2. In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes with green chilies (with their juices), salsa, cooked rice, cumin, chili powder, salt, and pepper. Stir until everything is evenly coated and well mixed.
  3. Transfer the mixture to the prepared 9×13-inch baking dish, spreading it into an even layer so it bakes uniformly.
  4. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top, covering the entire surface of the casserole.
  5. Cover the baking dish tightly with aluminum foil and bake for 25 minutes, until the casserole is heated through and starting to bubble around the edges.
  6. Carefully remove the foil and return the dish to the oven. Bake for an additional 10–15 minutes, or until the cheese is fully melted, bubbly, and lightly golden in spots.
  7. Remove from the oven and let the casserole rest for 5–10 minutes to set slightly. Garnish with chopped fresh cilantro before serving warm.

Notes

  • Use pre-cooked rotisserie chicken to save time and add extra flavor to the casserole.
  • Make sure your rice is cooked and cooled slightly before mixing so it doesn’t clump together.
  • Adjust the heat level by choosing mild, medium, or hot salsa and tomatoes with green chilies.
  • The casserole thickens slightly as it rests after baking, which helps it slice and serve neatly.
  • Leftovers keep well and often taste even better the next day as the flavors meld.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course, Casserole
  • Method: Baking
  • Cuisine: Mexican-Inspired, Tex-Mex

Nutrition

  • Serving Size: 1/6 of casserole
  • Calories: 350
  • Sugar: 5 g
  • Sodium: 710 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 6 g
  • Protein: 25 g
  • Cholesterol: 70 mg

Keywords: Mexican chicken casserole, cheesy chicken bake, Tex-Mex casserole, chicken and rice bake, easy weeknight dinner, black bean chicken casserole

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