Mexican Chicken and Rice Casserole is a hearty, satisfying dish bursting with flavor. Whether you’re a home cook looking for a quick weeknight meal or a Mexican food enthusiast wanting to try something new, this casserole is a versatile option. Packed with tender chicken, fluffy rice, and vibrant vegetables, it’s sure to be a hit at the dinner table.

mexican chicken and rice casserole

List of Ingredients

Here’s what you’ll need to get started:

  • 2 cups cooked chicken (shredded or diced)
  • 1 cup uncooked rice (white or brown)
  • 1 can (15 oz) black beans (drained and rinsed)
  • 1 can (15 oz) corn kernels (drained)
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup salsa (your favorite kind)
  • 1 cup chicken broth
  • 1 tbsp olive oil
  • 1 medium onion (diced)
  • 1 bell pepper (diced)
  • 2 cloves garlic (minced)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper (to taste)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro (for garnish)

Substitutions for Dietary Needs

  • For a vegetarian version, replace chicken with extra beans or tofu.
  • For a dairy-free option, use dairy-free cheese or omit the cheese altogether.
  • Ensure all canned goods and spices are certified gluten-free to make it gluten-free.

Preparation Steps

  1. Cook the Rice:
  • Cook 1 cup of uncooked rice according to the package instructions. Set aside.

  1. Prepare the Chicken:
  • If using raw chicken, cook it thoroughly before shredding or dicing. You can boil, bake, or grill the chicken as preferred.
  1. Sauté Vegetables:
  • In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and bell pepper. Sauté until softened, about 5 minutes.
  • Add minced garlic, ground cumin, and chili powder. Cook for an additional 1-2 minutes until fragrant.
  1. Mix Ingredients:
  • Combine the cooked rice, cooked chicken, sautéed vegetables, black beans, corn, and diced tomatoes with green chilies, salsa, and chicken broth in a large mixing bowl. Mix well and season with salt and pepper to taste.

Layering and Baking

  1. Preheat Oven:
  • Preheat your oven to 375°F (190°C).

  1. Layer the Casserole:
  • Grease a 9x13-inch casserole dish with a little olive oil or cooking spray.
  • Pour the mixed ingredients into the casserole dish, spreading evenly.
  • Top with 1 cup of shredded cheese.
  1. Bake:
  • Cover the casserole dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.

Serving Suggestions

Enhance your Mexican Chicken and Rice Casserole with these serving ideas:

  • Garnishes:
  • Fresh cilantro, sliced avocado, lime wedges, and a dollop of sour cream.
  • Sides:
  • Serve with a side salad, guacamole, or homemade tortilla chips.
  • Portioning:
  • For a complete meal, serve generous portions directly from the casserole dish.

Healthier Alternatives

For those looking to reduce calorie or fat content:

  • Use brown rice instead of white rice for added fiber and nutrients.
  • Reduce cheese to half a cup or use a lower-fat cheese variety.
  • Add more vegetables like spinach, zucchini, or mushrooms to bulk up the dish without adding many calories.

Storage and Reheating

Have leftovers? Here’s how to store and reheat them:

  • Storage:
  • Allow the casserole to cool completely. Store in an airtight container in the refrigerator for up to 4 days.
  • Reheating:
  • Reheat individual portions in the microwave for 2-3 minutes.
  • Alternatively, reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.


Mexican Chicken and Rice Casserole is more than just a meal; it’s a celebration of flavors and textures. With its easy preparation and delicious taste, it’s a recipe you’ll want to make again and again. Give it a try and share your results with us! And if you need more inspiration or personalized cooking tips, book a call with one of our culinary experts today.

Happy cooking! 🎉

Post a Comment

Previous Post Next Post