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Delicious Mexican Chicken and Rice Casserole topped with cheese and spices

Mexican Chicken and Rice Casserole

This quick and comforting casserole combines chicken, rice, beans, corn, salsa, and cheese for a hearty meal that's easy to prepare, perfect for weeknights or small gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
  • 1 cup cooked rice Avoid using rice that is too wet; day-old rice works well.
  • 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

Method
 

Cooking Instructions
  1. 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.

Notes

Serve hot straight from the dish with a dollop of sour cream or yogurt, topped with chopped cilantro, green onions, or avocado. Store leftovers in the fridge for up to 3–4 days, or freeze for up to 3 months.