why make this recipe

This casserole is quick, warm, and full of simple flavors. It uses pantry items and cooked meat and rice. You can make it on a weeknight or for a small crowd.

introduction

This Mexican Chicken and Rice Casserole mixes chicken, rice, beans, corn, salsa, and cheese in one dish. It tastes like a comforting taco meal without the fuss. For another easy rice idea that feels like home cooking, see 3-Ingredient Red Beans and Rice.

how to make Mexican Chicken and Rice Casserole

You cook this casserole in the oven after you mix the ingredients. Use leftover or rotisserie chicken to save time. For quick rice ideas or to change the rice style, check an easy fried rice recipe: easy chicken fried rice in 15 minutes.

Ingredients :

2 cups cooked chicken, shredded, 1 cup cooked rice, 1 can black beans, drained and rinsed, 1 cup corn, frozen or canned, 1 cup salsa, 1 teaspoon cumin, 1 teaspoon chili powder, 1 cup shredded cheese (cheddar or Mexican blend), Salt and pepper to taste

Directions :

Preheat the oven to 350°F (175°C)., 2. In a large bowl, combine the shredded chicken, cooked rice, black beans, corn, salsa, cumin, chili powder, salt, and pepper. Mix well., 3. Transfer the mixture to a greased casserole dish and spread it evenly., 4. Top with shredded cheese., 5. Cover the dish with aluminum foil and bake for 25 minutes., 6. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden., 7. Let it cool for a few minutes before serving.

how to serve Mexican Chicken and Rice Casserole

Serve hot straight from the dish. Add a dollop of sour cream or plain yogurt. Top with chopped cilantro, sliced green onions, or avocado. Serve with warm tortillas or a simple green salad.

how to store Mexican Chicken and Rice Casserole

Cool the casserole to room temperature. Cover and store in the fridge for up to 3–4 days. For longer storage, freeze in a sealed container for up to 3 months. Thaw in the fridge before reheating. Reheat in the oven at 350°F until warm, or heat single portions in the microwave.

tips to make Mexican Chicken and Rice Casserole

Use cooked rice that is not too wet. Day-old rice works well.
Shred the chicken small so it mixes evenly.
Taste the mix before baking and add more salsa or salt if needed.
Use a non-stick spray or butter to grease the dish so it does not stick.
Cover with foil for most of the bake time to keep it moist, then remove foil to brown the cheese.

variation (if any)

Make it vegetarian: skip the chicken and add extra beans or cooked vegetables.
Add heat: mix in chopped jalapeños or hot salsa.
Add different cheese: use pepper jack for spice or Monterey Jack for a milder taste.
Make it low-carb: replace rice with cauliflower rice.

FAQs

Q: Can I use raw chicken?

A: No. This recipe uses cooked chicken. You can bake or poach raw chicken first, then shred it.

Q: Can I use fresh corn instead of frozen or canned?

A: Yes. Cook the fresh corn first and let it cool before mixing.

Q: Is this casserole freezer-friendly?

A: Yes. Cool fully, then wrap or seal and freeze for up to 3 months. Thaw before reheating.

Q: Can I use brown rice?

A: Yes. Use fully cooked brown rice. Brown rice may need a bit more moisture if it is dry.

Q: How do I make it spicier?

A: Add chopped fresh chiles, hot salsa, or cayenne pepper to taste.

Conclusion

For another take on this classic, you can compare with a similar recipe on Spicy Southern Kitchen to see different spice and cheese choices. If you want a quick weeknight version with similar flavors, check the easy dinner idea at Mexican Chicken and Rice Dinner – Done in 30 MINUTES!.