Description
A flavorful and easy Mexican Chicken Casserole combining cooked chicken, rice, black beans, tomatoes with green chiles, corn, and a blend of cheeses baked to bubbly perfection. This hearty dish is seasoned with cumin, chili powder, and garlic, making it a comforting family-friendly meal perfect for weeknights.
Ingredients
Main Ingredients
- 2 cups cooked, cubed chicken
- 2 cups cooked white rice
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10.5 oz) can diced tomatoes with green chiles (like Rotel)
- 1 cup corn kernels
- 1 cup salsa
- 1 (10.5 oz) can cream of chicken soup
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cheese and Garnish
- 1 1/2 cups shredded Sharp Cheddar Cheese
- 1 1/2 cups shredded Monterey Jack Cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven and prepare the dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix main ingredients: In a large bowl, combine the cooked chicken, cooked white rice, drained black beans, diced tomatoes with green chiles, corn kernels, salsa, and cream of chicken soup. Add ground cumin, chili powder, garlic powder, salt, and black pepper. Mix everything well to ensure an even distribution of flavors.
- Combine cheeses: In a separate bowl, mix together the shredded Sharp Cheddar Cheese and Monterey Jack Cheese evenly.
- Incorporate cheese and cilantro: Sprinkle half of the combined cheese mixture along with the chopped fresh cilantro into the chicken and rice mixture. Stir to integrate the ingredients.
- Transfer to baking dish: Pour the combined mixture into the prepared baking dish and spread it out evenly for uniform cooking.
- Add remaining cheese: Sprinkle the remaining half of the combined shredded cheeses evenly over the top of the casserole.
- Bake the casserole: Place the baking dish in the preheated oven and bake for 15-20 minutes or until the casserole is heated through and the cheese is melted, bubbly, and slightly golden.
- Rest before serving: Remove the casserole from the oven and allow it to cool for about 5 minutes. This helps it set and makes it easier to serve.
- Serve and garnish: Serve the Mexican Chicken and Rice Casserole hot, optionally garnished with additional chopped cilantro for a fresh, vibrant finish.
Notes
- For a spicier version, add chopped jalapeños or a pinch of cayenne pepper to the mixture.
- You can substitute the cream of chicken soup with a homemade white sauce or a dairy-free alternative to adjust dietary preferences.
- Leftover casserole can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- To make this dish gluten-free, ensure the cream of chicken soup and salsa are gluten-free certified.
- Use freshly cooked chicken and rice for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
