Mexican Chicken and Rice Casserole with Cheese

No ratings yet

Mexican Chicken and Rice Casserole with Cheese

This Mexican Chicken & Rice Casserole is cozy, cheesy, and so easy to make! It’s packed with flavor from salsa, corn, beans, and tender chicken—perfect for busy weeknights or using up leftovers. Total comfort food with minimal effort!

Prep Time10

Cook Time40

Total Time50

Course: Casserole

Cuisine: Mexican

Servings: servings

Calories: 601kcal

Author: Love Keil

Equipment

Casserole Dish

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!

Nutrition