Description
This Cheesy Chicken & Mexican Rice Casserole is the ultimate easy dinner idea—packed with shredded chicken, zesty Mexican rice, hearty beans, and bubbling cheese, it’s everything you want in a comfort meal. Perfect for weeknights, meal prep, or feeding a hungry family. It’s a quick dinner option made from everyday pantry staples and fresh toppings that take it over the top. Great for healthy snack leftovers or easy meal ideas when you need something simple, filling, and delicious.
Ingredients
2 cups cooked shredded chicken
1 ½ cups cooked long grain white rice
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chilies
1 cup frozen corn, thawed
½ cup sour cream
2 cups shredded cheddar cheese, divided
1 packet taco seasoning
¼ cup chicken broth or water
Optional Toppings:
Sliced avocado
Chopped fresh tomatoes or pico de gallo
Chopped cilantro
Extra sour cream
Jalapeños
Lime wedges
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, combine rice, chicken, beans, corn, tomatoes, sour cream, 1 cup of cheese, taco seasoning, and broth. Mix well.
3. Spread the mixture evenly into the baking dish and top with remaining cheese.
4. Bake uncovered for 25–30 minutes until hot and bubbly.
5. Optional: Broil for 2–3 minutes for a golden cheesy top.
6. Cool slightly, then add toppings like avocado, cilantro, and a dollop of sour cream before serving.
Notes
For extra flavor, season your chicken with cumin, garlic powder, and chili powder before mixing.
You can assemble the casserole in advance and refrigerate up to 24 hours before baking.
Swap in brown rice or add bell peppers for a veggie boost.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 65mg