Description
Turn leftover chicken and pantry staples into a cheesy, bubbling Cheesy Chicken & Mexican Rice Casserole that tastes like your favorite chicken burrito baked into one cozy pan. This easy recipe is perfect for busy weeknights, meal prep, or casual entertaining—just stir, bake, and add your favorite fresh toppings. It’s a family-friendly easy dinner that doubles as a great weeknight meal idea, packed with Tex-Mex flavor, melty cheese, and hearty comfort food vibes. If you’re hunting for quick dinner ideas, a crowd-pleasing easy recipe, or satisfying food ideas that use shredded chicken and rice, this casserole is going to be a keeper.
Ingredients
2 cups cooked shredded chicken
2 cups cooked Mexican rice (Spanish rice)
1 can (15 ounces) black beans rinsed and drained
1 cup corn kernels (frozen and thawed or canned and drained)
1 cup salsa (mild or medium)
1/2 cup sour cream plus more for serving
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded Mexican blend cheese divided
1/4 cup chopped fresh cilantro plus extra for garnish
1 avocado diced for topping
1 cup chopped fresh tomatoes for topping
Lime wedges for serving (optional)
Instructions
1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine the cooked shredded chicken, salsa, sour cream, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir until the chicken is evenly coated in the creamy sauce.
3. Fold in the cooked Mexican rice, black beans, corn, 1 cup of the shredded Mexican blend cheese, and the chopped cilantro until everything is evenly distributed.
4. Spread the mixture into the prepared baking dish, smoothing it into an even layer.
5. Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the casserole.
6. Bake for 20–25 minutes, or until the cheese is melted, lightly golden, and the filling is hot and bubbly around the edges.
7. Remove from the oven and let the casserole rest for 5 minutes to set slightly.
8. Top with diced avocado, chopped fresh tomatoes, extra cilantro, and dollops of sour cream.
9. Serve warm with lime wedges on the side, if desired.
Notes
For the best texture, make sure your Mexican rice is cooked but not overly soft or mushy—slightly firm rice holds its shape in the casserole and keeps the finished dish from turning gummy.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 560
- Sugar: 8
- Sodium: 980
- Fat: 26
- Saturated Fat: 13
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 4
- Protein: 32
- Cholesterol: 105
Keywords: cheesy chicken casserole, mexican rice casserole, easy chicken dinner, weeknight dinner, tex-mex casserole