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This Mexican chicken and rice casserole is a comforting, flavorful, and easy-to-make dish that’s perfect for busy weeknights or potlucks. Combining tender chicken, perfectly seasoned rice, and melty cheese, this one-dish meal brings the bold flavors of Mexican cuisine right to your table. It’s a wholesome, filling meal that’s as delicious as it is satisfying.

Table of Contents

You’ll Love This Mexican Chicken and Rice Casserole

This Mexican chicken and rice casserole is the ultimate crowd-pleaser! Not only is it easy to assemble, but it also packs a punch with vibrant Mexican spices, juicy chicken, and creamy cheese. The rice absorbs all the wonderful flavors of the dish, making every bite a taste sensation. Plus, it’s a one-pan dish, making cleanup a breeze. Here’s why you’ll love it:

Quick and easy for weeknight dinners
Family-friendly with customizable ingredients
A great way to use leftover chicken or vegetables
Perfect for meal prepping ahead of time

Ingredients You’ll Need

2 cups cooked chicken, shredded
1 cup uncooked long-grain white rice
1 1/2 cups chicken broth
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes with green chilies
1 cup frozen corn kernels
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon olive oil
Fresh cilantro, chopped (optional)
Sour cream, guacamole, or salsa for serving (optional)

Instructions

Preheat the oven: Start by preheating your oven to 375°F (190°C).
Cook the rice: In a medium saucepan, combine the rice and chicken broth. Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes or until the rice is tender.
Sauté the aromatics: While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sauté until softened and fragrant, about 3 minutes.
Mix the casserole base: In a large mixing bowl, combine the shredded chicken, black beans, diced tomatoes with green chilies, corn, cooked rice, sautéed onions and garlic, cumin, chili powder, paprika, salt, and pepper. Stir until everything is well combined.
Layer the casserole: Lightly grease a 9×13-inch baking dish with cooking spray. Pour the chicken and rice mixture into the dish, spreading it evenly.
Add the cheese: Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top of the casserole.
Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve: Garnish with fresh cilantro and serve with sour cream, guacamole, or salsa, if desired.

Don’t forget a Margarita to go with this recipe. I love these Spicy Pineapple Margarita

Serving Suggestions

Serve this Mexican chicken and rice casserole with a side of tortilla chips for extra crunch.
Top with fresh avocado slices, jalapeños, or a drizzle of hot sauce for added spice.
Pair with a light salad or steamed veggies for a complete meal.
Try adding different toppings like sliced black olives, diced tomatoes, or green onions.

How to Store Mexican Chicken and Rice Casserole

Store any leftovers of your Mexican chicken and rice casserole in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months. To reheat, simply microwave or bake until warmed through.

Additional Tips: Mexican Chicken and Rice Casserole

Make it spicy: Add chopped jalapeños or extra chili powder for a spicier kick.
Substitutions: You can swap the black beans for pinto beans or use brown rice instead of white rice for a healthier option.
Prep ahead: Assemble the casserole ahead of time, store in the fridge, and bake just before serving.
Use leftovers: This dish is a great way to repurpose leftover chicken, rotisserie chicken, or even turkey.