Mexican Chicken and Rice Casserole: 1 Great Dish

Name: Mexican Chicken and Rice Casserole: 1 Great Dish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3 cups cooked shredded chicken breast; 2 cups cooked long grain white rice; 1 15 ounce can black beans, drained and rinsed; 1 cup frozen corn kernels; 1 10 ounce can diced tomatoes with green chiles, undrained; 1/2 cup salsa; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 3/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 1/2 cups shredded Mexican blend cheese, divided; 2 tablespoons chopped fresh cilantro

By anna Boncoeur On October 28, 2025

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If you’re anything like me, weeknights feel like a race against the clock! That’s why I’m so excited to share my go-to recipe for the Mexican Chicken and Rice Casserole. Hi, I’m Anna, and I’m obsessed with finding simple, flavorful chicken recipes that make everyday cooking feel joyful instead of like a chore.

We all need those reliable dishes that come together fast and taste like a celebration when you pull them out of the oven. This bake hits every mark: it’s cheesy, packed with hearty ingredients like beans and corn, and it uses ingredients you probably already have on hand. Trust me, this casserole is going to become your new secret weapon when you need dinner on the table without spending an hour fussing over the stove.

My goal is always to bring big flavor without demanding a lot of complicated steps. This recipe is proof that you can feed your whole family something delicious and satisfying in under an hour total. It’s truly kitchen magic!

Table Of content

Assembling Your Mexican Chicken and Rice Casserole Ingredients

Baking is a little bit science, right? Even when we are making something as comforting as a casserole, getting the measurements right is super important so everything sets up perfectly. We want that nice, bubbly top, not a soupy mess! Don’t worry, though, this recipe for the Mexican Chicken and Rice Casserole is very forgiving.

We are going to combine everything in one big bowl before it heads to the oven. Take a look below at exactly what you need to gather. Having everything measured out beforehand makes the mixing process fly by!

Essential Components for the Perfect Mexican Chicken and Rice Casserole

Here is the list of everything required to make this incredible Mexican Chicken and Rice Casserole for about six hungry people. You’ll see we are using pantry staples for maximum ease.

3 cups cooked shredded chicken breast
2 cups cooked long grain white rice
1 15 ounce can black beans, drained and rinsed
1 cup frozen corn kernels
1 10 ounce can diced tomatoes with green chiles, undrained
1/2 cup salsa
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 cups shredded Mexican blend cheese, divided
2 tablespoons chopped fresh cilantro

Ingredient Notes and Substitutions

A quick note on the chicken: using already cooked and shredded chicken is the key to keeping our prep time down to fifteen minutes! You can absolutely use leftover baked chicken or even a store-bought rotisserie chicken here. Just make sure you have about three cups.

Also, please drain and rinse those black beans well; we don’t want any extra liquid messing with the bake. For the cheese, a Mexican blend is great because it melts beautifully, but a sharp cheddar works just as well if that’s what you have in the fridge.

Why This Mexican Chicken and Rice Casserole Works for Busy Cooks

When dinner time feels like chaos, you need a recipe that is basically foolproof and everyone will actually eat. That’s why I keep coming back to this Mexican Chicken and Rice Casserole. It’s the perfect blend of speed and satisfying flavor that makes even Tuesday night feel special.

Seriously, the magic here is how much flavor we pack in with such minimal effort. It’s a one-dish wonder, which means cleanup is a breeze, too!

It comes together faster than ordering takeout—seriously!
It’s a complete meal in one dish: protein, veggies, and starch all baked together.
The kids devour it, and I feel good serving them something homemade.

Quick Prep Time Highlights

I know you’re busy, so let’s talk time. We’re looking at only about 15 minutes of actual hands-on prep time here. Why? Because we are relying on pre-cooked chicken and rice! You just dump, stir, top with cheese, and bake. It means you can get this into the oven before homework even starts, and it’s ready before you know it.

Flavor Profile of This Easy Baked Dinner

This casserole is wonderfully savory. You get that great earthy flavor from the cumin and chili powder, balanced out by the sweetness of the corn and the slight tang from the tomatoes and chilies. When that Mexican blend cheese melts over the top until it’s bubbly and golden? Wow. It’s cheesy, hearty, and just spicy enough to feel exciting without scaring off the pickier eaters at the table.

Step-by-Step Preparation of the Mexican Chicken and Rice Casserole

Alright, let’s get cooking! This part is super easy, which is why I love this recipe so much. We are going to move fast, so make sure your cooked chicken and rice are ready to go. Remember, the less time you spend chopping or prepping, the more time you have for yourself later!

Initial Setup and Combining Wet and Dry Ingredients

First things first, get that oven preheated to 375 degrees Fahrenheit. While it’s warming up, grab your 9 by 13 inch baking dish and give it a quick light grease with some cooking spray or a little butter. This step saves you headaches later when you try to scoop out the first serving!

Now for the big bowl! Dump in your shredded chicken, your cooked rice, the drained and rinsed black beans, and the frozen corn. Next, pour in the can of diced tomatoes with green chiles—don’t drain those, we need that liquid! Add your salsa right on top.

Time for the seasonings! Add the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Give this whole mixture a good, thorough stir until everything looks evenly coated and happy. Don’t be shy; make sure those spices are reaching every corner of that chicken and rice mixture.

Layering and Cheese Application for the Mexican Chicken and Rice Casserole

Once everything is mixed well, take one cup of your shredded Mexican blend cheese and gently fold it right into the bowl. You want it distributed throughout the mixture, not sitting just on top, because this helps bind our Mexican Chicken and Rice Casserole together beautifully as it bakes.

Scrape that entire mixture into your prepared baking dish. Use a spatula to spread it out evenly so you don’t end up with a mountain in the middle and thin spots on the edges. Now, take the remaining half cup of cheese and sprinkle it generously right over the top layer. This is what gives us that perfect, golden, bubbly crust we all crave!

Baking Times and Temperature Verification

Pop that dish into the preheated oven. It needs to bake uncovered for about 25 to 30 minutes. You’re looking for two things: the cheese should be melted and bubbling nicely around the edges, and the whole thing needs to be piping hot all the way through.

Here’s the important safety check, especially with chicken: use an instant-read thermometer inserted into the center of the casserole. We need that internal temperature to hit 165 degrees Fahrenheit (74 degrees Celsius). Once it hits that mark, pull it out! Let it rest on the counter for about 5 minutes before you slice into it; this lets it set up nicely.

Tips for Success When Making Your Mexican Chicken and Rice Casserole

Even the easiest recipes can sometimes throw you a curveball, so I wanted to share a few things I learned over the years making this Mexican Chicken and Rice Casserole. A little foresight means you get a perfect result every single time you pull it out of the oven!

These tips are all about making sure the texture is spot on and that the flavor is exactly what your family loves. Don’t stress if things look a little different than expected during the mixing stage; these little tweaks help guide you through.

Achieving Perfect Texture in Your Rice Bake

The biggest texture mistake people make is overmixing once the rice and liquids are in the bowl. When you stir too vigorously, you start breaking down those rice grains, and that’s how you end up with something closer to mush than a lovely baked casserole. Be gentle when folding everything together near the end!

Also, remember that the rice must be fully cooked before it goes into the dish. Since it’s not getting much extra cooking time in the oven—it’s mostly just reheating and absorbing flavor—if your rice is still hard going in, it’s going to be crunchy coming out. Cook it until it’s tender!

Flavor Adjustments for Your Mexican Chicken and Rice Casserole

This recipe is designed to be family-friendly, meaning the spice level is pretty mild right out of the gate. If you like things spicy, you absolutely have permission to bump up the heat! I often add a pinch of crushed red pepper flakes right in with the cumin and chili powder.

Another trick for more excitement is swapping out the mild salsa for a medium or hot one. You can even stir in a splash of your favorite smoky hot sauce when you add the regular salsa. Taste the mixture before you add the cheese, and if it needs a little more punch, go for it! If you want to see more of my favorite quick chicken bakes, check out this one-skillet fiesta chicken and rice.

Storing and Reheating Your Cheesy Chicken Bake

The best part about making a big casserole? Leftovers! This Mexican Chicken and Rice Casserole is fantastic the next day, sometimes even better because the flavors have really settled in overnight. You definitely want to save some for an easy lunch or a quick dinner later in the week. For more easy dinner ideas, check out my creamy cilantro lime chicken.

It reheats beautifully whether you use the microwave or the oven for a crisper top. Just make sure you handle the storage correctly so it stays safe and delicious for a few days.

Storing Leftovers Safely

Once the casserole has cooled down a bit after resting, it’s time to put it away. You don’t want to seal up a hot dish, as that creates condensation which can make things soggy. Wait until it’s just warm to the touch.

Transfer any leftovers into a shallow, airtight container. I try to use containers that are just big enough for the amount of food so the air exposure is minimal. This cheesy chicken bake should be good in the refrigerator for about three to four days. If you plan on keeping it longer, freezing is a great option! You can find more ways to save and share recipes like this on Pinterest.

Frequently Asked Questions About This Recipe

I always get a few questions when people try this recipe for the first time! It’s natural when you’re trying to make sure dinner comes out perfectly. Here are the things I hear most often about making this bake.

Can I substitute the chicken in this casserole?

Absolutely! Since this recipe relies on already cooked chicken, you have a lot of flexibility. Rotisserie chicken is my favorite shortcut—just shred about one whole bird, and you’re good to go. Canned chicken works in a pinch, but the texture won’t be quite as nice and fluffy. Just make sure whatever chicken you use is fully cooked before it goes into the mixing bowl!

Which type of rice works best for this Mexican Chicken and Rice Casserole?

I specified long-grain white rice because it holds its shape really well when baked, which prevents the casserole from getting gummy. The most important thing, though, is that the rice must be fully cooked before you start mixing. If you use instant rice, make sure you cook it according to package directions first. Brown rice tends to absorb more liquid and might require slightly longer baking time!

Nutritional Estimates for One Serving

Now, I always tell everyone that these numbers are just estimates, okay? Your exact sodium and fat content will depend on the brands of cheese, salsa, and beans you use, but this gives you a great baseline for planning meals for the week.

Serving Size and Macronutrient Breakdown

Here is what you can generally expect for one serving, based on the recipe yielding six portions. It’s a hearty meal, packed with good protein!

Nutrient	Amount Per Serving
Calories	430
Fat	14 grams
Carbohydrates	42 grams
Protein	34 grams

Share Your Mexican Chicken and Rice Casserole Experience

I really hope this easy dinner helps you reclaim some time on a busy weeknight! When you make this casserole, please come back here and tell me how it went. Did you add extra spice? What toppings did you serve it with? For another quick chicken option, try my sheet pan chicken fajitas hack.

I love hearing from all of you, so leave a rating below and let me know what you thought. Sharing your success helps other busy cooks feel confident trying new things in the kitchen!