Looking for a cozy, flavorful, and satisfying chicken and rice casserole that’s quick to whip up and full of bold Tex-Mex flavor? This Mexican Chicken and Rice Casserole is everything you want in a comfort food dinner—cheesy, creamy, and loaded with simple, wholesome ingredients like cooked rice, black beans, corn, salsa, sour cream, and melty cheese.
This is the kind of easy weeknight Mexican casserole that turns pantry staples into a crave-worthy meal with minimal effort. It's the perfect easy dinner recipe with cooked chicken or rice, especially when you're looking to clean out the fridge or freezer.
Whether you’re looking for a quick family dinner, a leftover chicken casserole recipe, or a comforting easy weeknight Mexican casserole, this dish delivers every time. It’s cozy, cheesy, and customizable—a guaranteed hit with both kids and adults.
Don’t forget to pin this recipe and leave a comment if you try it—I love hearing how it turned out for you!
Why You’ll Love This Casserole
- Perfect for leftover rice and chicken
- It’s versatile. Can be served as a main meal or a side dish. Great for Tex-Mex night, to take to work, potlucks, Sunday dinners, and more!
- A no-fuss Tex-Mex casserole the whole family will love
- Customizable. There are ways to make this dish your own by swapping out some of the ingredients and adding things suited more to your tastes.
- Freezer-friendly and make-ahead friendly
- Simple, fresh ingredients. This Mexican rice casserole uses wholesome ingredients that can be fresh or canned. Either way, it’s full of nutrients and flavor!
Whether you're using leftover chicken or just need a quick family dinner, this one is always a hit!
Ingredients for this Easy Mexican Rice Recipe
- Butter: Just for greasing the casserole dish.
- Cooked chicken – shredded or diced (great way to use rotisserie chicken or roasted chicken).
- Rice: Use whatever rice you like as long as it’s cooked! You’ll need about 3 cups total. Jasmine rice, basmati rice, any long-grain white rice, or brown rice can be used. This is a great time to use up your leftovers!
- Black beans: Rinsed and drained.
- Corn: Use canned corn, Mexicorn or kernels from the corn on the cob you cooked last night. If there’s a bit of char on it from grilling it only adds to the flavor.
- Diced tomatoes and green chilies: Rotel is a brand of tomatoes that comes in a can already mixed with green chilies. It also comes in a variety of spice levels so choose the one suited to your family’s taste buds.
- Salsa: I like mild salsa, but again, feel free to make it a bit spicier. If you have a homemade salsa recipe you like, go ahead and use it.
- Sour cream: Full-fat or low-fat both work.
- Sharp cheddar cheese: I highly recommend grating your own cheddar fresh from a block of cheese. It tastes better and melts much nicer than a bag of pre-shredded cheese.
- Salt and pepper: To taste.
- Red onion: A beautiful, fresh, crunchy topping.
- Mexican cheese: This will get sprinkled on top for the last bit of baking to make it extra cheesy!
- Cilantro: For garnish.
See the recipe card for the full information on recipe ingredients and quantities.
How to Make Mexican Rice Casserole with Chicken
Follow a few easy steps to learn how to take your everyday rice dish and turn it into something spectacular!
Step 1: Grease the casserole dish with butter. I like butter because it adds flavor as well, but you can use cooking spray if preferred.
Step 2: In a large mixing bowl, combine the chicken, rice, beans, corn, tomatoes, salsa, sour cream, and cheddar cheese. Give it a good stir and season with salt and pepper to taste.
Step 3: Transfer the mixture to the prepared casserole dish and use a wooden spoon or spatula to spread it into an even layer. Sprinkle with diced red onion overtop.
Step 4: Bake in a preheated 350-degree oven, uncovered, for 30 minutes. Remove it from the oven and sprinkle the Mexican cheese overtop.
Step 5: Place the Mexican rice casserole back into the oven for another 10 minutes until the cheese melts.
Garnish with fresh cilantro and enjoy!
Pro Tip: If you’re not using leftover rice, and cooking it for the casserole, don’t forget to rinse it well to get rid of all the starch! Otherwise, you might end up with gluey, mushy rice.
Add-Ons & Topping Ideas
Dress up your Mexican rice casserole with chicken using any of these topping ideas:
- Sliced avocado or homemade guacamole
- Sour cream or Greek yogurt
- Fresh lime juice
- Pickled red onions
- Tortilla chips or strips
- Salsa With Fresh Tomatoes or salsa verde
How to Store & Reheat
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight and reheat in the oven or microwave.
- Reheat: For best texture, reheat in the oven at 350°F until warmed through.
Pro Tips for the Best Chicken and Rice Bake
- This is a great recipe for leftovers—use cooked rice or chicken you already have on hand.
- Want to make it vegetarian? Just leave out the chicken and add sautéed veggies or black olives.
- For a spicy twist, use hot salsa, pepper jack cheese, or chopped jalapeños.
- Make it ahead and store in the fridge for up to 24 hours before baking.
- This is also a fantastic freezer-friendly casserole. Assemble it, cover tightly, and freeze before baking.
Serve It With…
Pair your Mexican chicken and rice casserole with:
- Cucumber Radish Salad or Cucumber Tomato Salad
- Grilled Mexican Street Corn
- Mango Avocado Salsa
- Avocado Corn Salsa
- Creamy Tomato Bisque Soup
- For dessert Easy Grilled Peaches with Ice Cream
Recipe FAQs
No, this is probably not a recipe for Mexican rice that you’re used to! Authentic Mexican rice is a rice dish cooked in a well-seasoned, tomato-based broth. It usually contains rice, onions, and plenty of Mexican spices.
This Mexican rice dish, on the other hand, uses Mexican-inspired ingredients to create a unique baked rice dish. Both are amazing!
Definitely! You can always bulk it up with things like diced carrots and peas, chopped onions,
To ramp up the protein, feel free to mix in some cooked diced chicken, chorizo or cooked ground beef. Again, this is a recipe perfect for all kinds of leftovers!
More Easy Mexican Recipes
- Cheesy Ground Beef Quesadillas
- 15-Min Mexican White Sauce Recipe (Video)
- Quick & Easy Instant Pot Chili
- Jalapeno Poppers
- Best Buffalo Chicken Taquitos (Video)
- Bacon Jalapeno Poppers Recipe (VIDEO)
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📖 Recipe
Mexican Chicken and Rice Casserole with Cheese
Equipment
Ingredients
- 1 tablespoons butter for greasing the baking dish, or oil
- 2 cups cooked chicken cubed or shredded
- 3 cups jasmine rice or basmati or brown rice, cooked or leftover rice
- 15 oz black beans rinsed and drained
- 11 oz corn drained, or Mexicorn, or frozen corn
- 10 oz diced tomatoes and green chillies
- 2 cups salsa mild
- 1 cup sour cream
- 1 cup sharp cheddar cheese grated
- salt and pepper to taste
- 1 small red onion chopped
- 1 cup Mexican Cheese grated, or to taste
- ¼ cup cilantro chopped for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish with butter or nonstick spray. This helps prevent sticking and gives the edges that irresistible golden finish.
- Mix the Filling: In a large mixing bowl, combine the cooked rice, cubed chicken, black beans, corn, diced tomatoes with green chilies, salsa, sour cream, and sharp cheddar cheese. Give everything a good stir until it’s fully mixed and creamy.
- Assemble the Casserole: Pour the mixture into your prepared baking dish and spread it out evenly. Sprinkle the chopped red onion on top for a little crunch and added flavor.
- Bake: Place the casserole in the oven, uncovered, and bake for 30 minutes. You want it hot and bubbling around the edges.
- Add the Cheese: Remove the dish from the oven and sprinkle the Mexican cheese blend over the top. Return it to the oven and bake for another 10 minutes, or until the cheese is fully melted and lightly golden.
- Garnish and Serve: Top with freshly chopped cilantro before serving. Add a squeeze of lime or your favorite hot sauce for an extra kick! Serve with salsa and avocado slices. Enjoy!
Notes
-
Use cooked rice (and day-old is even better!)
Leftover rice works best because it’s a bit drier and won’t make the casserole soggy. Jasmine or basmati give great texture, but any type will work—even brown rice or cauliflower rice! -
Rotisserie chicken = major time saver
No time to cook chicken? Grab a store-bought rotisserie chicken and shred it up. It's juicy, flavorful, and perfect for this recipe. -
Don’t skip the salsa
It adds tons of flavor and moisture. Use mild, medium, or spicy depending on your heat preference. You can even use a chunky salsa or fire-roasted salsa for more depth. -
Make it ahead
Assemble the casserole in advance and refrigerate (unbaked) for up to 24 hours. Pop it in the oven when you're ready to eat—perfect for meal prep or hosting. -
Want extra veggies? Toss them in!
Diced bell peppers, zucchini, or baby spinach mix in well and bump up the nutrition without changing the flavor too much. -
Freeze leftovers like a pro
Let the casserole cool completely, then portion it into freezer-safe containers. Reheat in the microwave or oven for an easy lunch or dinner later on. -
Add your favorite toppings
Before serving, dress it up with sliced avocado, sour cream, pickled red onions or jalapeños, hot sauce, or crushed tortilla chips for a little crunch!
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