Mexican Chicken and Rice Casserole

This Mexican chicken and rice casserole is baked with shredded chicken, creamy sauce, and layers of chicken cheese and rice for a hearty family meal. It's a simple and easy dish that's cheesy, comforting, and comes together with just a few ingredients. You'll love how this Mexican chicken casserole recipe fits into your menu as one of the best 4-ingredient recipes for dinner when you're short on time. Pin this easy Mexican chicken and rice casserole so you'll always have a quick, family-approved favorite ready for busy weeknights.

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Why is this the best Mexican chicken and rice casserole recipe

It's a simple and easy recipe. This tasty casserole is as easy as combining a few ingredients in a baking dish; it doesn't get any easier than that! Everyone loves a one-pan assembly! There's minimal cleanup, and prep time is quick, especially if you use store-bought rice.

The ingredients for this easy dinner recipe are very common and inexpensive. You probably have most of the simple ingredients already in your pantry, and the remaining couple are available in every grocery store I've ever visited.

Mexican chicken and rice casserole is versatile. There are several options for purchasing or making Mexican rice, including creating the Tex-Mex flavor with garlic, cumin, onion powder, chili powder, and taco seasoning; both would be delicious! If you want to replace the black beans and corn salsa with another type of salsa, you can. You could use fresh corn, pinto beans, roasted or toasted bell peppers, fresh tomatoes, and make whatever flavor you can find (or make!). Just remember to add the melty cheddar cheese! You can be completely creative with this recipe.

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This quick and easy Mexican chicken and rice casserole is the best comfort food. The simple ingredients pack a big punch in terms of flavor and texture. The creamy mix of spices, the flavorful rice, the baked cheese on top, and the flavorful blend of the salsa and seasoned rotisserie chicken make it the best Mexican rice and chicken casserole you've ever eaten!

This recipe is easy to serve. It doesn't get easier than a dump-and-go casserole that you can make ahead, making it a perfect weeknight dish for a busy mom or dad.

This recipe is a family favorite. Kids especially love this comforting meal. The flavorful black bean and corn salsa, soft rice, tender shredded chicken, and the crispy, creamy, cheesy baked topping. Chef's kiss!

What you'll need to make Mexican chicken casserole

Equipment

• Chicken shredder - This is my favorite gadget these days. You put cooked chicken in it, twist, and in under a minute, you have perfectly shredded chicken. It's magic. If your chicken has a crispy crust on it (from browning in a skillet), you may have to move that around a bit, but it will still shred pretty well. No more shredding with forks, which I have always hated. Tip - warm chicken is easiest to shred, so if your chicken has been in the refrigerator, you may want to toss it in the microwave or in a skillet for a minute or two to warm it up. (Not so much that you overcook it and make it dry though!)
• 11x7 baking dish - This casserole bakes nicely in an 11x7 baking dish. You could probably make it in an 8x8 or 9x9 dish, too, although it would be a bit much for the 8x8 and not quite enough for a 9x9, so be careful about the baking times. It will take longer in the 8x8 because it's thicker, and it will take less time than the recipe says for a 9x9. You can't make this in a 9x13 unless you double it.

Ingredients  

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• Shredded chicken - This recipe is so versatile because you can use canned chicken, rotisserie chicken, leftover chicken, or you can cook a breast or some thighs fresh for your casserole.
• Black bean and corn salsa - This is the real star of this recipe. It's a 4-ingredient recipe, so using a salsa with black beans and corn already mixed in makes it so easy. If you can't find black bean and corn salsa, use whatever salsa you have and mix in half a can of drained black beans and a handful or two of frozen corn kernels.
• Uncle Ben's Original Mexican-Style Rice - This is another shortcut. Any brand of Mexican rice will do. If you'd prefer to make your own Mexican rice, you can also do that. Just use 2½ cups of already cooked rice.
• Shredded cheese - I love cheese so much. I used a Mexican blend here which was two kinds of cheddar and monterey jack. You can use whatever cheese you want, including sharp cheddar, pepper jack, or a taco blend (that usually has taco seasoning mixed in).

How to make chicken, cheese, and rice casserole

1. Preheat the oven to 350ºF.
2. Stir shredded chicken, salsa, and rice together in an 11x7 casserole dish. There's no need to dirty a bowl, just mix it right in the baking pan.
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3. Top with the shredded cheese. Go with your heart on the cheese. I always use more than I've suggested in the recipe.
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4. Place baking dish in the preheated oven uncovered and bake for 35 to 40 minutes, until the cheese is completely melted and starting to brown on the edges.
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5. Serve hot, add salt and pepper to taste.
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Substitutions & variations

Optional toppings after baking:

• A sprinkle of minced chives
• Sliced pickled or fresh jalapenos
• Sliced black olives
• A dollop of sour cream
• Lime wedges
• Chopped or sliced avocado
• Fresh cilantro
• Extra medium salsa or Rotel tomatoes
• Diced green chilies
• Crushed tortilla chips

This recipe would be delicious served with a side of flour or corn tortillas to make into simple tacos.

You can leave off the cheese when baking, then mix up the casserole after baking and sprinkle that over regular tortilla chips to make easy nachos. Add cheese sauce or the cheese from the recipe and bake. The cooking time would be about 15 minutes at 350ºF, just enough to melt the cheese and heat up the chips. Definitely add some of the toppings suggested above to your nachos. It's a complete meal!

For this Mexican chicken rice casserole, if you can't find salsa that already has black beans and corn in it, add half a can of canned black beans (drained) and a couple handfuls of frozen corn kernels to the mixture when stirring everything together. You don't have to reduce the amount of salsa added.

Should I use mild, medium, or hot salsa for this Mexican chicken and rice casserole?

This is entirely up to you and your taste preference. Use whatever you like. All work well in this recipe.

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What if I can't find Uncle Ben's Original Mexican-Style Rice?

Any brand of precooked rice would work in this recipe. The Mexican-style rice just gives a nice flavour boost. You could make your own Mexican rice or buy it premade, as I did.

Storing leftovers

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. You can reheat individual portions in the microwave or reheat the whole pan in the oven at 350ºF until it's heated through and the cheese is bubbly.

Freezer tips: Cool completely. Wrap the casserole dish tightly with a layer of plastic wrap, then aluminum foil (or use an airtight freezer container). It'll stay fresh in the freezer for about 2-3 months.

To serve, thaw overnight in the fridge, then bake in a 350ºF oven until heated through and the cheese is bubbly.

Can I make Mexican Chicken and Rice Casserole ahead?

Absolutely. Bake it as directed, cool it completely, wrap the dish with aluminum foil, and store in the fridge up to 4 days. To serve, stick the whole thing in a 350ºF oven until heated through.

Check out more delicious casserole recipes:

• 17 Easy Chicken Casserole Recipes for Dinner
• Beef Enchilada Casserole
• Cheesy Green Bean Casserole
• Buffalo Chicken Pasta Casserole
• Cheesy Chicken Hashbrown Casserole
• Healthy Hash Brown Casserole
• Easy French Onion Chicken Casserole
• Cheesy Shrimp Casserole with Velveeta
• Broccoli, Cheese, and Rice Casserole

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