If you’re looking for a hearty, flavorful dish that brings together the vibrant tastes of south-of-the-border cooking in one comforting bake, this Mexican Chicken Casserole Recipe is an absolute winner. Packed with tender chicken, hearty black beans, sweet corn, and just the right kick from chili powder and paprika, it’s a one-dish meal that’s as easy to put together as it is satisfying to eat. Whether you’re feeding family or having friends over, this casserole offers a colorful, crowd-pleasing dinner with layers of texture and flavor that keep everyone coming back for seconds.
Ingredients You’ll Need
Each ingredient in this Mexican Chicken Casserole Recipe plays an essential role in building a dish that’s comforting, well-balanced, and full of layers. From the fluffy white rice that serves as a base to the burst of tangy salsa that ties everything together, these simple yet perfect components create harmony in every bite.
- 1 cup uncooked long grain white rice: The foundation that soaks up all the delicious flavors while staying tender and separate.
- 1 teaspoon minced garlic: Adds a warm, aromatic depth that sets the tone for the whole dish.
- 1/2 cup chopped onion: Brings subtle sweetness and crunch when cooked just right beneath everything.
- 1 cup chicken broth: Keeps the rice moist and infuses the casserole with rich, savory goodness.
- 1.5 lbs chicken breasts, cut into 1-inch cubes: Protein-packed and hearty, soaking up spices and salsa for juicy bites.
- 1 cup black beans, cooked, rinsed & drained: Adds fiber and that smooth, creamy texture contrasting with the chicken.
- 1 cup frozen corn, defrosted: Its natural sweetness and pop of color brighten this casserole beautifully.
- 16 oz jarred salsa: The zesty, saucy heart of the dish, delivering tomatoes and a punch of spice effortlessly.
- 1/2 teaspoon chili powder: Gives just enough heat and smoky warmth to keep things exciting.
- 1/2 teaspoon paprika: Adds a mild earthiness and vibrant color that rounds out the seasoning.
- 1 cup cheddar cheese: A melty, savory topping that binds everything together in a golden, bubbly blanket.
How to Make Mexican Chicken Casserole Recipe
Step 1: Prepare the Rice Base
Start by preheating your oven to 350 degrees. In a large 12×9 casserole dish, combine the uncooked white rice with minced garlic, chopped onion, and chicken broth. Stir these ingredients lightly to evenly distribute everything. This rice layer will absorb all the moisture and seasoning from the other ingredients to create a perfect pillowy base.
Step 2: Add the Protein and Veggies
Next, layer the cubed chicken breasts over the rice. Then sprinkle on the black beans and defrosted corn. Pour the entire jar of salsa across the top—this adds a zesty moisture everyone will love. Finally, dust the dish evenly with chili powder and paprika to introduce that classic Mexican spice profile. Be sure to keep the rice mostly covered so it cooks thoroughly during baking.
Step 3: Bake Until Perfection
Place the casserole in the oven and bake for about 45 minutes. During this time, the rice will cook through, the chicken will become tender and flavorful, and the salsa will work its magic, infusing every bite with a lively, tangy taste. Once the main baking is done, sprinkle the cheddar cheese evenly over the top and return the casserole to the oven for an additional 5-10 minutes to melt and bubble the cheese to golden perfection.
How to Serve Mexican Chicken Casserole Recipe
Garnishes
To really elevate this Mexican Chicken Casserole Recipe, fresh garnishes are a must. Think bright green chopped cilantro, a dollop of cool sour cream, or some sliced avocado for creaminess. A squeeze of fresh lime juice right before serving adds a zesty brightness that contrasts beautifully with the warm spices.
Side Dishes
While this casserole is a meal by itself, some simple sides make the meal complete. Serve it alongside a fresh green salad with a light vinaigrette or some crunchy tortilla chips for scooping. Mexican street corn (elote) or a crisp cucumber salad can add refreshing contrast.
Creative Ways to Present
For a fun twist, serve individual casserole portions in small cast-iron skillets or ramekins—perfect for portion control and presentation. You can also layer this recipe into tortilla bowls or even stuff it inside bell peppers before baking for a unique, handheld version.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Chicken Casserole Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. Flavors tend to meld and deepen overnight, making the leftovers even more delicious the next day.
Freezing
This casserole freezes well, so don’t hesitate to make a double batch. Freeze uncovered in a freezer-safe dish or container for best results. When ready to enjoy, thaw it overnight in the refrigerator before reheating to maintain texture and flavor.
Reheating
Reheat individual portions in the microwave for 2-3 minutes or warm the whole casserole in the oven at 350 degrees covered with foil until heated through. If the casserole seems dry, add a splash of chicken broth or salsa before reheating.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will give a nuttier flavor and more chew, but keep in mind it requires a longer cooking time and more liquid—adjust accordingly or pre-cook it before assembling the casserole.
Is there a vegetarian alternative for this recipe?
Yes! Replace the chicken with extra black beans, corn, or cooked vegetables like zucchini and bell peppers. You could also add plant-based protein options like tofu or tempeh cubes for a vegetarian-friendly casserole.
What kind of salsa works best in the casserole?
Choose a salsa with medium heat and a balance of tomato and spices for the best flavor. Chunky salsa adds nice texture, but smooth salsa is fine too. Feel free to customize with spicy or mild versions depending on your preferred heat level.
Can I prepare this recipe in advance and bake later?
Definitely! You can assemble everything in the casserole dish, cover it tightly with plastic wrap or foil, and refrigerate it overnight. When ready to bake, add the cheese topping and bake a bit longer to ensure everything is heated through.
What can I substitute for cheddar cheese if I’m lactose intolerant?
For a dairy-free alternative, use vegan cheese shreds or opt for a sprinkle of nutritional yeast after baking to add a cheesy, savory flavor without dairy.
Final Thoughts
This Mexican Chicken Casserole Recipe is a versatile, comforting dish that I promise will become your go-to for busy weeknights or casual gatherings. Easy to prepare, packed with flavor, and endlessly adaptable, it’s a beautiful addition to your recipe collection. Give it a try—you’ll love how it brings bold Mexican flavors and homey goodness together in every bite.
Print
Mexican Chicken Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Chicken Casserole is a hearty, flavorful one-dish meal that combines tender chicken, black beans, corn, and salsa baked over a base of rice. It’s an easy-to-make, comforting dinner perfect for family meals, packed with vibrant Mexican-inspired spices and cheesy goodness.
Ingredients
Base
- 1 cup uncooked long grain white rice
- 1 teaspoon minced garlic
- 1/2 cup chopped onion
- 1 cup chicken broth
Protein and Vegetables
- 1.5 lbs chicken breasts, cut into 1-inch cubes
- 1 cup black beans, cooked, rinsed & drained
- 1 cup frozen corn, defrosted
Seasonings and Toppings
- 16 oz jarred salsa
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 cup cheddar cheese, shredded
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Prepare Rice Base: In a large 12×9-inch casserole dish, combine the uncooked white rice, minced garlic, chopped onion, and chicken broth. Stir these ingredients together to distribute evenly across the base of the dish.
- Add Toppings: Layer the cubed chicken breasts, black beans, defrosted corn, jarred salsa, chili powder, and paprika on top of the rice mixture. Be careful to keep the rice mostly at the bottom and covered by the other ingredients to ensure it cooks properly.
- Bake the Casserole: Cover the casserole dish tightly with aluminum foil or a lid. Place it in the preheated oven and bake for approximately 50-60 minutes, or until the rice is tender, the chicken is cooked through, and the flavors are well combined.
- Add Cheese and Finish Baking: Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, then return the casserole to the oven. Bake for an additional 5-10 minutes uncovered, until the cheese is melted and bubbly.
- Serve: Let the casserole rest for a few minutes before serving. Scoop onto plates and enjoy the warm, savory flavors of this Mexican-inspired chicken and rice dish.
Notes
- You can substitute long grain white rice with brown rice, but increase the baking time accordingly as brown rice takes longer to cook.
- For extra heat, add diced jalapeños or a dash of cayenne pepper along with the chili powder.
- Using fresh salsa instead of jarred salsa can enhance the brightness of the dish.
- To make it gluten free, verify that the salsa and broth are gluten free brands.
- Leftovers store well in the refrigerator for 3-4 days and can be reheated in the oven or microwave.
