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
Scale
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.
