Mexican Chicken and Rice Casserole

A Flavor-Packed One-Pan Meal

This Mexican Chicken and Rice Casserole is a comforting, cheesy, and flavor-packed dish that’s perfect for busy weeknights or feeding a crowd. With tender chicken, seasoned rice, melty cheese, and a kick of spice, it’s a one-pan meal that’s easy to make and even easier to love.

The Story Behind This Recipe

Growing up, my family loved hearty, baked casseroles—especially ones that had a little bit of spice. This recipe is inspired by those cozy dinners but with a fun Mexican twist. It’s packed with bold flavors from chili powder, cumin, and salsa, and the cheesy topping makes every bite irresistible.

The best part? Everything bakes together in one dish, meaning minimal cleanup and maximum flavor. Whether you’re meal prepping for the week or bringing a dish to a potluck, this casserole is sure to be a hit!

Ingredient Notes

• Chicken Breasts: Boneless, skinless chicken breasts work best, but you can also use chicken thighs.
• White or Brown Rice: A great base that soaks up all the delicious flavors.
• Chicken Broth: Adds moisture and enhances the overall taste.
• Salsa: Choose your favorite—mild, medium, or hot—for added depth.
• Black Beans & Corn: Give the casserole extra heartiness and texture.
• Cheese: A mix of cheddar and Monterey Jack creates the perfect cheesy topping.
• Seasonings: Chili powder, cumin, garlic powder, salt, and pepper add a bold, smoky kick.

Substitutions

• Rice Alternatives: Use quinoa or cauliflower rice for a lower-carb option.
• Vegetarian Version: Swap chicken for extra beans or sautéed mushrooms.
• Dairy-Free: Use a plant-based cheese alternative or omit the cheese entirely.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Preheat your oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish.

Step 2: Assemble the Casserole

1. Spread the uncooked rice evenly in the baking dish.
2. Layer the black beans, corn, and diced chicken over the rice.
3. In a bowl, mix the chicken broth, salsa, and seasonings, then pour over the casserole.
4. Cover tightly with foil and bake for 45-50 minutes, until the rice is tender and the chicken is cooked through.

Step 3: Add the Cheese and Bake

1. Remove the foil and sprinkle the shredded cheese on top.
2. Return to the oven for 10 more minutes, or until the cheese is melted and bubbly.

Step 4: Serve and Enjoy

1. Let the casserole rest for 5 minutes before serving.
2. Garnish with fresh cilantro, diced avocado, or a squeeze of lime juice.

Expert Tips for the Best Results

• Use the Right Rice: Long-grain white or brown rice works best—instant rice will become too mushy.
• Keep It Covered: Covering the dish while baking helps the rice cook evenly.
• Shred the Chicken: For extra tenderness, shred the chicken after baking and mix it back into the casserole.

Serving Suggestions

• With Tortilla Chips: Scoop up the casserole with crunchy chips.
• Side of Guacamole: The creamy avocado pairs beautifully with the flavors.
• Add a Dollop of Sour Cream: A little tang balances the heat.

Storage and Reheating Tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm in the oven at 350°F for 15 minutes or microwave in 30-second intervals.

Frequently Asked Questions

Can I use pre-cooked chicken?

Yes! If using rotisserie or leftover chicken, reduce the baking time by 10-15 minutes.

What if my rice isn’t fully cooked?

If the rice needs more time, add an extra splash of broth, cover, and bake for another 10 minutes.

Can I make this ahead of time?

Absolutely! Assemble the casserole a day ahead, cover, and refrigerate. Bake when ready to serve.

Final Thoughts

Mexican Chicken and Rice Casserole is a go-to comfort dish that’s easy, flavorful, and perfect for any night of the week. Try it out, and let me know your favorite way to customize it!

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