When I need a cozy, flavor-packed dinner that feeds a crowd without requiring a sink full of dishes, this Mexican Chicken and Rice Casserole is my go-to. It’s everything I love in a weeknight meal: tender shredded chicken, fluffy rice, creamy cheese, and bold Tex-Mex flavor—all baked together in one casserole dish. It’s hearty, comforting, and so easy to throw together, even on the busiest of nights.
The first time I made it, I had leftover shredded chicken and a craving for something warm and satisfying. I tossed a few pantry staples into a baking dish—some salsa, cheese, and rice—and crossed my fingers. One hour later, I was digging into a bubbling, golden casserole that instantly earned a spot in my regular dinner rotation.
Let me show you exactly how I make it and why it’s one of those reliable recipes you’ll reach for again and again.
Why This Mexican Chicken and Rice Casserole Works
This dish hits all the marks for a crowd-pleasing dinner:
- One pan, zero fuss: Everything cooks together in one dish
- Hearty and filling: Rice, chicken, cheese—what more could you want?
- Customizable: Add beans, corn, or hot sauce to make it your own
- Great for meal prep: Leftovers reheat beautifully
- Family-approved: Mild enough for kids, flavorful enough for adults
Ingredients You’ll Need
(Serves 6–8 | Prep Time: 15 minutes | Cook Time: 45–50 minutes)
- 2 cups cooked, shredded chicken
- 1 cup uncooked long grain white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese, divided
- 1 cup salsa (your favorite brand or homemade)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 ½ cups chicken broth
- Optional toppings: sliced green onions, chopped cilantro, diced tomatoes, jalapeños
How I Make Mexican Chicken and Rice Casserole
1. Preheat and Prep
I preheat my oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.
2. Mix the Base
In a large bowl, I stir together the cream of chicken soup, sour cream, salsa, cumin, chili powder, garlic powder, and chicken broth. Once that’s well combined, I add the uncooked rice, black beans, corn, and shredded chicken. I stir in 1 cup of the shredded cheese and season with salt and pepper to taste.
3. Pour and Bake
I pour the mixture into the prepared casserole dish and spread it evenly. I cover it tightly with aluminum foil and bake for 40–45 minutes, or until the rice is tender and most of the liquid is absorbed.
4. Add the Cheese
Once the rice is fully cooked, I remove the foil, sprinkle the remaining ½ cup of cheese on top, and bake uncovered for another 5–10 minutes, just until the cheese is melted and bubbly.
5. Garnish and Serve
I let the casserole sit for 5–10 minutes to set before serving. Then I top it with green onions, cilantro, and maybe a few sliced jalapeños if I want to spice things up.
My Tips for the Best Casserole
- Use cooked rice if you’re short on time: Just reduce the baking time and broth slightly.
- Don’t skip the foil: It traps steam and ensures the rice cooks properly.
- Make it spicy: Add hot salsa, a dash of cayenne, or diced jalapeños to the mix.
- Add veggies: Chopped bell peppers or diced zucchini work great here.
- Rotisserie chicken shortcut: A lifesaver when you don’t want to cook meat from scratch.
How I Serve and Store It
I usually serve this casserole with a side of tortilla chips and a scoop of guacamole or sour cream. It’s filling enough to be a meal on its own, but I’ll sometimes add a side salad or roasted veggies if I’m feeling extra.
Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat individual portions in the microwave. It’s just as good the next day—and maybe even better.
You can also freeze the whole casserole (unbaked or baked) for up to 3 months. Just thaw in the fridge overnight and reheat in the oven.
FAQs From My Dinner Table
Q: Can I use brown rice instead of white?
A: Yes, but you’ll need to increase the baking time and add a bit more broth since brown rice takes longer to cook.
Q: Can I skip the cream soup?
A: You can substitute with an extra cup of sour cream or use a homemade roux-based sauce if you prefer.
Q: Can I use a different cheese?
A: Absolutely. Pepper jack, Monterey Jack, or a Mexican blend all work well.
Q: What’s the best way to make it vegetarian?
A: Skip the chicken and use extra black beans, pinto beans, or sautéed vegetables.
Why This Casserole Is a Weeknight Lifesaver
This Mexican Chicken and Rice Casserole is one of those magical dishes that feels like comfort food but comes together with zero stress. It’s hearty, flavorful, and endlessly adaptable to whatever ingredients you have on hand. Plus, it makes enough to feed the family and have lunch the next day.
Whether you’re meal prepping for the week or looking for a no-fail dinner that everyone will actually eat, this recipe delivers every single time.
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