Description
A hearty and flavorful Mexican Chicken Casserole featuring tender chicken, black beans, corn, and a zesty salsa sauce baked together with rice and topped with melted cheddar cheese. This one-dish meal is perfect for a comforting weeknight dinner with delicious Tex-Mex flair.
Ingredients
Scale
Rice Base
- 1 cup uncooked long grain white rice
- 1 teaspoon minced garlic
- ½ cup chopped onion
- 1 cup chicken broth
Main Ingredients
- 1.5 lbs chicken breasts, cut into 1-inch cubes
- 1 cup black beans, cooked, rinsed & drained
- 1 cup frozen corn, defrosted
- 16 oz jarred salsa
Seasonings & Toppings
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 1 cup cheddar cheese, shredded
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole evenly.
- Prepare Rice Mixture: In a large 12×9 inch casserole dish, combine the uncooked rice, minced garlic, chopped onion, and chicken broth. Stir gently to evenly distribute ingredients while keeping the rice at the bottom layer.
- Add Chicken and Vegetables: Spread the cubed chicken breasts, black beans, defrosted corn, salsa, chili powder, and paprika evenly on top of the rice mixture. Take care to keep the rice mostly covered so it cooks properly during baking.
- Top with Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole to ensure a creamy, melted topping.
- Cover and Bake: Cover the dish with foil and bake for 45 minutes to allow the rice to cook through and chicken to become tender.
- Uncover and Finish Baking: Remove the foil and bake uncovered for an additional 10 minutes or until the cheese is fully melted, golden, and bubbly.
Notes
- Use low-sodium chicken broth to control the salt content if desired.
- The casserole can be assembled the night before and refrigerated, then baked when ready.
- Feel free to add diced bell peppers or jalapeños for extra flavor and spice.
- Leftovers store well in the fridge for up to 3 days and can be reheated in the microwave.
- Substitute cheddar with Monterey Jack or Mexican blend cheese for variation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 90 mg
Keywords: Mexican chicken casserole, baked chicken casserole, easy Mexican dinner, chicken and rice casserole, Tex-Mex casserole
