I love how this Mexican Chicken Casserole with Rice comes out cheesy, hearty, and packed with bold Southwest flavor. It’s the kind of one pan dinner that disappears fast.
I’m obsessed with this Mexican Chicken Casserole with Rice because it hits every craving I have for saucy, cheesy, Southwest-style dinner without turning into a whole production. I love the way the shredded chicken and black beans make each bite hearty, with that bold taco-shop flavor I always want on a busy night.
And the cheese situation is exactly why I keep going back for seconds. Creamy edges, tender rice, little pops of spice.
A total skillet-to-plate kind of dinner. But honestly, I’d eat it straight from the pan with a spoon and call that my best decision today.
Ingredients
- Cooked chicken makes it filling, easy, and weeknight-friendly.
- Long grain rice soaks up all that saucy, taco-spiced goodness.
- Chicken broth gives the rice more flavor than plain water ever could.
- Onion, bell pepper, and garlic bring the cozy kitchen smell.
- Tomatoes with green chiles add tang, moisture, and a little kick.
- Black beans make it heartier and sneak in some solid protein.
- Corn adds sweet pops that balance the spices nicely.
- Taco seasoning, cumin, and chili powder keep it bold but familiar.
- Sour cream and cream cheese make it creamy, rich, and totally comforting.
- Shredded cheese melts into that bubbly top everyone fights over.
- Plus cilantro, green onions, and lime keep things fresh and bright.
Ingredient Quantities
- 1 pound cooked chicken, shredded or diced
- 1 cup long grain white rice, uncooked
- 2 cups low sodium chicken broth
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 10 ounce can diced tomatoes with green chiles (such as Rotel), undrained
- 15 ounce can black beans, drained and rinsed
- 1 cup frozen or canned corn, drained
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 cup sour cream
- 8 ounces cream cheese, softened
- 2 cups shredded cheddar or Mexican blend cheese
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish (optional)
- 2 green onions, sliced, for garnish (optional)
- Juice of 1 lime (optional)
How to Make this
1. Preheat oven to 375 F and grease a 9×13 inch baking dish.
2. In a medium saucepan bring 2 cups chicken broth to a boil, stir in 1 cup uncooked long grain white rice, reduce heat to low, cover and simmer 15 to 18 minutes until rice is tender and liquid is absorbed. Fluff with a fork.
3. While the rice cooks heat 1 tablespoon olive oil in a large skillet over medium heat; add 1 diced small yellow onion and 1 diced bell pepper and sauté 4 to 5 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds more.
4. Stir in the 10 ounce can diced tomatoes with green chiles (undrained), 15 ounce can black beans (drained and rinsed), 1 cup corn (drained if canned), 1 packet taco seasoning or 2 tablespoons homemade taco seasoning, 1 teaspoon ground cumin and 1 teaspoon chili powder; cook 2 to 3 minutes until heated through. Season with salt and black pepper to taste.
5. Lower heat and add 8 ounces softened cream cheese and 1/2 cup sour cream to the skillet, stirring until the cheeses melt into a smooth sauce.
6. Add 1 pound cooked shredded or diced chicken to the skillet and stir to combine. Remove from heat and stir in the cooked rice until evenly mixed.
7. Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle 2 cups shredded cheddar or Mexican blend cheese evenly over the top.
8. Bake uncovered for 15 to 20 minutes until cheese is melted and casserole is bubbly around the edges. For a browned top place under the broiler 1 to 2 minutes watching closely.
9. Let rest 5 minutes, then garnish with chopped fresh cilantro, sliced green onions and the juice of 1 lime if desired. Serve warm.
Equipment Needed
1. Oven
2. 9×13 inch baking dish
3. Medium saucepan
4. Large skillet
5. Cutting board
6. Chef’s knife
7. Measuring cups and measuring spoons
8. Wooden spoon or heatproof spatula
9. Colander or fine mesh sieve
FAQ
Mexican Chicken Casserole With Rice Recipe Substitutions and Variations
- Cooked chicken: shredded rotisserie turkey, firm tofu pressed and crumbled, or cooked jackfruit for a vegetarian option.
- Long grain white rice: brown rice (increase broth and bake longer), quinoa (use same liquid but check doneness earlier), or cauliflower rice added near the end for a low carb version.
- Cream cheese or sour cream: full fat Greek yogurt, Mexican crema, or Neufchâtel cheese for a lighter texture.
- Black beans: pinto beans, kidney beans, or canned chickpeas drained and rinsed.
Pro Tips
– Use day old or chilled cooked chicken for the best texture. Freshly cooked, very hot chicken can release excess moisture and make the casserole a bit soupy. If you only have just-cooked chicken, pat it dry and let it cool before adding.
– Rinse the rice gently after cooking if you want a looser, less sticky final mix. Fluff with a fork and let it steam off uncovered for a few minutes so it absorbs less sauce in the casserole.
– Toast the spices in the skillet with the onions and peppers for 30 to 60 seconds before adding the tomatoes and beans. That little heat bloom deepens the flavor and makes the taco seasoning and cumin pop without adding heat.
– If you like a creamier finish, fold half of the shredded cheese into the hot filling before topping and baking. That creates a uniform creaminess inside, while the remaining cheese on top still melts to a golden, satisfying crust.
Mexican Chicken Casserole With Rice Recipe
I love how this Mexican Chicken Casserole with Rice comes out cheesy, hearty, and packed with bold Southwest flavor. It’s the kind of one pan dinner that disappears fast.
6
servings
690
kcal
Equipment: 1. Oven
2. 9×13 inch baking dish
3. Medium saucepan
4. Large skillet
5. Cutting board
6. Chef’s knife
7. Measuring cups and measuring spoons
8. Wooden spoon or heatproof spatula
9. Colander or fine mesh sieve
Ingredients
-
1 pound cooked chicken, shredded or diced
-
1 cup long grain white rice, uncooked
-
2 cups low sodium chicken broth
-
1 tablespoon olive oil
-
1 small yellow onion, diced
-
1 bell pepper, diced
-
2 cloves garlic, minced
-
10 ounce can diced tomatoes with green chiles (such as Rotel), undrained
-
15 ounce can black beans, drained and rinsed
-
1 cup frozen or canned corn, drained
-
1 packet taco seasoning or 2 tablespoons homemade taco seasoning
-
1 teaspoon ground cumin
-
1 teaspoon chili powder
-
1/2 cup sour cream
-
8 ounces cream cheese, softened
-
2 cups shredded cheddar or Mexican blend cheese
-
Salt and black pepper to taste
-
Fresh cilantro, chopped, for garnish (optional)
-
2 green onions, sliced, for garnish (optional)
-
Juice of 1 lime (optional)
Directions
- Preheat oven to 375 F and grease a 9×13 inch baking dish.
- In a medium saucepan bring 2 cups chicken broth to a boil, stir in 1 cup uncooked long grain white rice, reduce heat to low, cover and simmer 15 to 18 minutes until rice is tender and liquid is absorbed. Fluff with a fork.
- While the rice cooks heat 1 tablespoon olive oil in a large skillet over medium heat; add 1 diced small yellow onion and 1 diced bell pepper and sauté 4 to 5 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds more.
- Stir in the 10 ounce can diced tomatoes with green chiles (undrained), 15 ounce can black beans (drained and rinsed), 1 cup corn (drained if canned), 1 packet taco seasoning or 2 tablespoons homemade taco seasoning, 1 teaspoon ground cumin and 1 teaspoon chili powder; cook 2 to 3 minutes until heated through. Season with salt and black pepper to taste.
- Lower heat and add 8 ounces softened cream cheese and 1/2 cup sour cream to the skillet, stirring until the cheeses melt into a smooth sauce.
- Add 1 pound cooked shredded or diced chicken to the skillet and stir to combine. Remove from heat and stir in the cooked rice until evenly mixed.
- Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle 2 cups shredded cheddar or Mexican blend cheese evenly over the top.
- Bake uncovered for 15 to 20 minutes until cheese is melted and casserole is bubbly around the edges. For a browned top place under the broiler 1 to 2 minutes watching closely.
- Let rest 5 minutes, then garnish with chopped fresh cilantro, sliced green onions and the juice of 1 lime if desired. Serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 435g
- Total number of serves: 6
- Calories: 690kcal
- Fat: 34g
- Saturated Fat: 18.3g
- Trans Fat: 0.08g
- Polyunsaturated: 2.25g
- Monounsaturated: 10.2g
- Cholesterol: 146mg
- Sodium: 682mg
- Potassium: 500mg
- Carbohydrates: 44.1g
- Fiber: 5.15g
- Sugar: 2.4g
- Protein: 40.8g
- Vitamin A: 500IU
- Vitamin C: 30mg
- Calcium: 185mg
- Iron: 1.5mg
