Description
This Creamy Mexican Rice & Chicken Dinner Casserole is a cozy, flavor-packed meal made with shredded chicken, rice, black beans, corn, and a creamy taco-seasoned base. Topped with gooey melted cheese and finished with fresh toppings, it’s the perfect one-dish dinner for family nights or potlucks.
Ingredients
2 cups cooked shredded chicken
3 cups cooked rice
1 cup corn kernels (canned or frozen)
1 cup black beans (drained and rinsed)
1 can chopped green chilies (4 oz)
0.5 cup sour cream
0.5 cup salsa or diced tomatoes
1 tablespoon taco seasoning
2 cups shredded Mexican cheese blend (divided)
0.25 cup fresh cilantro (chopped, for garnish)
Optional toppings: diced avocado, extra sour cream, fresh pico de gallo
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Cook rice according to package instructions, then let it cool slightly.
3. In a large bowl, mix chicken, rice, corn, black beans, green chilies, sour cream, salsa, taco seasoning, and 1 cup of cheese until well combined.
4. Spread the mixture evenly in the baking dish.
5. Sprinkle remaining 1 cup of cheese on top.
6. Bake uncovered for 25–30 minutes, until bubbly and the cheese is melted.
7. Optionally broil for 2–3 minutes for a golden top.
8. Let rest for 5 minutes. Garnish with cilantro and optional toppings before serving.
Notes
Let the rice cool slightly before mixing to prevent a soggy texture.
Rotisserie chicken makes this dish fast and easy.
Customize with heat by adding jalapeños or spicy salsa.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 3g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: creamy chicken casserole, Mexican rice bake, taco chicken bake