If you are craving a meal that bursts with vibrant flavors, comforting textures, and a touch of spice, this Mexican Chicken Casserole Recipe is your new best friend. It’s a fantastic dish that beautifully layers tender chicken, zesty salsa, hearty black beans, and sweet corn on a bed of fluffy rice, all topped with melty cheddar cheese for that irresistible finish. Whether you’re feeding a family or meal prepping for the week, this recipe is straightforward, satisfying, and will quickly become a staple in your dinner rotation.
Ingredients You’ll Need
These ingredients come together with ease, each one playing an important role in building the rich and balanced flavor profile of your casserole. From savory to smoky, and juicy to creamy, you’re just a handful of simple pantry staples away from something truly delicious.
- 1 cup uncooked long grain white rice: The perfect base that soaks up all those wonderful juices during baking.
- 1 teaspoon minced garlic: Adds fragrant, savory depth to every bite.
- 1/2 cup chopped onion: Provides sweetness and a subtle crunch that softens wonderfully when baked.
- 1 cup chicken broth: Keeps the rice moist and infuses it with rich chicken flavor.
- 1.5 lbs chicken breasts, cut into 1-inch cubes: The hearty protein centerpiece that tenderizes beautifully in the oven.
- 1 cup black beans, cooked, rinsed & drained: Adds earthiness and extra fiber for a wholesome meal.
- 1 cup frozen corn, defrosted: Balances flavors with a pop of natural sweetness.
- 16 oz jarred salsa: Brings the quintessential Mexican zest and a little kick of spice.
- 1/2 teaspoon chili powder: Enhances the casserole with smokiness and subtle heat.
- 1/2 teaspoon paprika: Adds a mild warmth and beautiful color.
- 1 cup cheddar cheese: Melts to creamy perfection, crowning the casserole with gooey goodness.
How to Make Mexican Chicken Casserole Recipe
Step 1: Prepare the Rice Base
Start by preheating your oven to 350 degrees Fahrenheit. Grab a large 12×9 casserole dish and evenly spread the uncooked rice across the bottom. Sprinkle the minced garlic and chopped onion over the rice, then pour the chicken broth on top. Stir gently so everything is evenly combined. This creates a flavorful, moist bed that will cook perfectly in the oven, soaking up all the delicious juices from the ingredients that follow.
Step 2: Layer the Proteins and Veggies
Next, carefully add the cubed chicken breasts on top of the rice mixture. Follow this with the black beans and defrosted corn, sprinkling them evenly over the chicken. Pour the jarred salsa over everything, spreading it out to cover as much as possible. Finally, sprinkle the chili powder and paprika evenly to give your casserole that warm, inviting spice. The goal here is to keep the rice layer at the bottom, covered by the chicken and veggies so it cooks evenly and absorbs all the savory flavors.
Step 3: Bake Until Perfect
Place the casserole dish in your preheated oven and bake for about 55 minutes. This slow cooking will ensure the rice becomes tender, the chicken juicy and cooked through, and the aromas meld perfectly. About 10 minutes before the casserole is done, sprinkle the cheddar cheese evenly over the top and return it to the oven just long enough for it to melt and bubble into a delightful golden crust.
How to Serve Mexican Chicken Casserole Recipe
Garnishes
To elevate your Mexican Chicken Casserole Recipe, consider fresh garnishes like chopped cilantro, a dollop of sour cream, or sliced green onions. A squeeze of fresh lime adds a wonderful brightness that cuts through the richness and complements the spices perfectly. These finishing touches turn every bite into a little celebration of flavors.
Side Dishes
This casserole is a magnificent one-dish meal, but if you want to round out the plate, simple sides work best. A crisp green salad with a light vinaigrette or some warm, soft tortillas to scoop up each bite are perfect. You could also serve it alongside a refreshing avocado salad or crunchy jicama slaw for contrast in textures.
Creative Ways to Present
For a fun twist, serve the casserole in individual ramekins or small cast iron skillets for personalized portions. You can even layer the casserole into a large family-style skillet at the table and let everyone dig in. Adding colorful bowls of extra salsa, guacamole, and chopped fresh jalapeños allows guests to customize their serving just how they like it.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Mexican Chicken Casserole Recipe into airtight containers and store in the refrigerator for up to 4 days. The flavors actually deepen with a day or two of rest, making leftovers a tasty and convenient option for busy days.
Freezing
This casserole freezes beautifully. To freeze, portion it into freezer-safe containers and keep for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator to maintain its texture and flavor.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through, about 20-25 minutes, to keep the rice tender and the chicken juicy. You can also microwave individual portions but covering them will help retain moisture and prevent drying out.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice is a healthier option, though it will require longer cooking time and possibly extra liquid. It’s best to pre-cook the brown rice before assembling the casserole to ensure it’s tender.
Is this casserole spicy?
This Mexican Chicken Casserole Recipe has a mild level of spice from the chili powder and salsa, but you can easily adjust it. Use a milder salsa or reduce the chili powder for less heat, or add jalapeños if you like it spicy.
Can I substitute the chicken breasts?
Yes, chicken thighs work great too and offer a richer flavor and tender texture. Just make sure to cut them into similar-sized pieces so everything cooks evenly.
How do I make this recipe gluten-free?
This recipe is naturally gluten-free as long as your chicken broth and salsa are labeled gluten-free. Always check ingredient labels to be safe.
Can I make this a vegetarian casserole?
Definitely! Swap the chicken for extra beans, diced tofu, or roasted vegetables. Use vegetable broth instead of chicken broth to keep it fully vegetarian.
Final Thoughts
I can’t recommend this Mexican Chicken Casserole Recipe enough for anyone seeking a comforting, crowd-pleasing dish that’s bursting with flavor and easy to make. It’s a wonderful way to bring a little festive flair to your weeknight dinners or special gatherings. Give it a try and watch as it quickly becomes a family favorite you’ll turn to again and again.
Print
Mexican Chicken Casserole Recipe
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Description
This hearty Mexican Chicken Casserole combines tender chicken, black beans, corn, and salsa baked over fluffy white rice, all topped with melted cheddar cheese. Perfect for a comforting family dinner packed with southwestern flavors, this easy-to-make casserole is cooked in the oven and ready in under an hour.
Ingredients
Base Ingredients
- 1 cup uncooked long grain white rice
- 1 teaspoon minced garlic
- 1/2 cup chopped onion
- 1 cup chicken broth
Protein and Vegetables
- 1.5 lbs chicken breasts, cut into 1-inch cubes
- 1 cup black beans, cooked, rinsed & drained
- 1 cup frozen corn, defrosted
Seasoning and Cheese
- 16 oz jarred salsa
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 cup cheddar cheese
Instructions
- Prepare the base: Preheat your oven to 350°F (175°C). In a 12×9-inch casserole dish, combine the uncooked long grain white rice, minced garlic, chopped onion, and chicken broth. Stir gently until all ingredients are well mixed to create an even layer.
- Add the toppings: Evenly distribute the cubed chicken breasts, black beans, frozen corn, salsa, chili powder, and paprika on top of the rice mixture. Take care to keep the rice mostly underneath and covered by the other ingredients to ensure it cooks properly during baking.
- Bake the casserole: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for approximately 45 minutes. This allows the rice to cook thoroughly and the chicken to become tender and juicy.
- Add cheese and finish baking: After 45 minutes, carefully remove the foil and sprinkle the cheddar cheese evenly over the top of the casserole. Return to the oven and bake uncovered for an additional 10 minutes or until the cheese is fully melted and bubbly.
- Serve: Once done, remove from the oven and let rest for 5 minutes before serving. This casserole pairs wonderfully with a fresh green salad or tortilla chips.
Notes
- For a spicier dish, add diced jalapeños or a dash of cayenne pepper with the chili powder and paprika.
- Use low-sodium chicken broth to reduce the sodium content if desired.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Substitute cheddar cheese with a Mexican cheese blend for different flavor profiles.
- To make this dish gluten-free, ensure the jarred salsa and chicken broth are certified gluten-free.
