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Mexican Chicken Casserole with Rice

A flavorful, nutritious casserole perfect for busy weeknights, combining chicken, rice, black beans, and cheese for a comforting meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 380
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 2 cups cooked rice (white or brown) Base for the casserole, providing fiber.
  • 1 lb boneless, skinless chicken breasts, diced Lean protein that helps fuel those busy days.
  • 1 can (15 oz) black beans, rinsed and drained Adds fiber and keeps the meal filling.
  • 1 can (15 oz) corn, drained Sweet flavor and color boost.
  • 1 can (10 oz) diced tomatoes with green chilies (like Ro-Tel) Introduces a piquant flavor.
  • 1 cup salsa Adds depth; use your preferred spice level.
  • 1 tsp cumin Earthy spice enhances the Mexican flavor profile.
  • 1 tsp chili powder Warming spice – adjust to taste.
  • 1 tsp garlic powder A classic flavor enhancer.
  • 1 tsp onion powder Compliments the chicken beautifully.
  • 2 cups shredded cheese (cheddar or Mexican blend) Melts on top for ultimate comfort.
  • 2 tbsp olive oil For sautéing the chicken.
  • to taste Salt and pepper Essential for seasoning.
  • Fresh cilantro, chopped (for garnish) Brightens the dish's presentation.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the diced chicken and season with salt, pepper, cumin, chili powder, garlic powder, and onion powder. Sauté the chicken for about 5-7 minutes until cooked through and no longer pink.
  4. In a large bowl, combine the cooked rice, black beans, corn, diced tomatoes with green chilies, and salsa. Stir until the mixture is well combined.
  5. Once the chicken is cooked, add it to the rice mixture. Stir until everything is thoroughly mixed.
  6. Spread the mixture evenly in a greased 9×13-inch casserole dish.
  7. Sprinkle shredded cheese generously over the top of the casserole.
  8. Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
  9. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
  10. Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped cilantro before serving.

Notes

For added nutrition, consider including bell peppers or zucchini. Alternatively, use rotisserie chicken to save time. You can assemble the casserole a day ahead and store it in the fridge until baking.