This Mexican Chicken And Rice Casserole is your answer to a quick, flavorful, and cheesy weeknight dinner. This one-pan wonder is bursting with Tex-Mex goodness and is incredibly customizable with all your favorite toppings. If you are looking for an easy chicken dinner that the whole family will love, look no further than this vibrant and satisfying casserole.
Why You’ll Love This Mexican Chicken and Rice Casserole
This recipe is a game-changer for busy weeknights because it’s ready in just 30 minutes from start to finish, and the best part? It’s a one-dish meal, minimizing cleanup! Packed with diced chicken breasts, fluffy rice, hearty beans, sweet corn, zesty green chilies, flavorful taco seasoning, and plenty of melted cheese, this casserole generously serves about 5 people. Everything, including the rice, cooks perfectly in a single skillet, making it a hassle-free dinner solution.
Load Up on Toppings for the Perfect Casserole
Toppings are where this Mexican Chicken and Rice Casserole truly shines! I highly recommend loading it up with cool sour cream, creamy diced avocado, fresh cilantro for a pop of freshness, and spicy pickled jalapeno slices for a kick. Don’t stop there! Consider adding a dollop of your favorite salsa, some crisp shredded iceberg lettuce, or sliced black olives for even more flavor and texture. The possibilities are endless – make it your own!
Spice It Up or Keep It Mild
Wondering about the spice level? This Mexican Chicken and Rice Casserole is easily adjustable to your preference. For a spicier version, simply use “Hot” taco seasoning and “Hot” Rotel tomatoes. For an extra punch, serve it with your favorite hot sauce, like Cholula. If you prefer a milder flavor, use mild taco seasoning and regular Rotel tomatoes for a family-friendly meal that everyone can enjoy.
Tips for the Best Mexican Chicken and Rice Casserole
- Chicken Thighs Option: Feel free to swap boneless, skinless chicken thighs for chicken breasts. Thighs will add even more moisture and richness to the casserole.
- Lid Essential: You’ll need a large skillet with a lid for this recipe to ensure the rice cooks properly. If you don’t have a lid, a round baking sheet or heavy-duty aluminum foil works perfectly as a cover.
- Stir for Even Cooking: Make sure to give the casserole a good stir halfway through the cooking time. This helps the rice cook evenly and prevents sticking. If the mixture seems too dry, add a splash more chicken broth to keep the rice moist.
- Cheese it Up: Don’t be shy with the cheese! A generous layer of shredded Mexican cheese blend creates that irresistible cheesy goodness that makes this casserole so comforting.
Serving Suggestions
This Mexican Chicken and Rice Casserole is fantastic on its own, but why not make it a complete Mexican fiesta? Pair it with a refreshing Margarita! I especially love these Fresh Strawberry Margaritas, Jalapeno Watermelon Margaritas, and Blackberry Margaritas to complement the Tex-Mex flavors. You can also serve it with a side salad or some warm tortillas for scooping.
Storing Leftovers
Lucky you if you have leftovers! Store any leftover Mexican Chicken and Rice Casserole in an airtight container in the refrigerator for up to 4 days. It reheats beautifully in the microwave, making it perfect for lunch the next day.
More Mexican Inspired Casserole Recipes
If you love casseroles and Mexican flavors, you’re in for a treat! Explore more delicious Mexican-inspired casserole recipes for your next family meal.
Mexican Chicken and Rice Casserole Recipe
4.89 from 9 votes
Servings: 5
This Mexican Chicken and Rice Casserole is a fantastic one-pan meal, bursting with Tex-Mex flavor and wonderfully cheesy. Load it with all your favorite toppings for the ultimate family dinner!
Ingredients
- 1 tablespoon olive oil
- 1 1/4 to 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and pepper to taste
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 (1-ounce) packet taco seasoning
- 1 cup uncooked long grain rice
- 1 (10.75-ounce) can Rotel tomatoes and green chilies, undrained
- 1 (4-ounce) can diced green chilies
- 1 1/2 cups chicken broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn, thawed and drained
- 2 cups shredded Mexican cheese blend
- Optional Toppings: sliced avocado, chopped fresh cilantro, sour cream, sliced pickled jalapenos, salsa, shredded lettuce, black olives
Instructions
- Heat olive oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper. Add chicken and diced onion to the skillet.
- Cook for 2 to 3 minutes, until chicken is lightly browned and onion is softened. Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in taco seasoning, uncooked rice, Rotel tomatoes, diced green chilies, chicken broth, black beans, and thawed corn.
- Bring the mixture to a simmer. Cover the skillet, reduce heat to low, and cook for 20 minutes, stirring once halfway through. Note: If the casserole appears to be drying out before the rice is fully cooked, add a little more chicken broth.
- Stir in half of the shredded cheese until melted. Sprinkle the remaining cheese evenly over the top of the casserole.
- Serve hot with your favorite toppings and enjoy!
Recipe Notes
Note: If you don’t have a lid for your skillet, you can use a round baking sheet or heavy-duty aluminum foil to cover it.
Nutrition
Calories: 683kcal
Nutrition information is automatically calculated and should be considered an estimate.
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