Easy Mexican Casserole
Hola! If you’ve ever wondered what happens when a Florida girl falls head over heels for the bold, soul-warming flavors of Mexico, this Mexican Chicken Casserole is the answer. I grew up helping my mama and abuela in the kitchen, pressing tortillas and stirring pots of salsa, and those moments still shape my cooking today. This recipe brings that same warmth to your table with juicy chicken, fluffy rice, and the perfect blend of beans, corn, and spices. Whether you’re looking for healthy easy casserole recipes for dinner or light suppers for two, this dish will hit the spot every single time.
Quick Recipe Overview
| Prep Time | 5 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour |
| Servings | 6 (1.5 cup each) |
| Difficulty | Easy |
| Cuisine | Mexican |
| Best Season | All year round |
Why You’ll Love This Recipe
- One-pan convenience: Everything bakes together in one casserole dish, making cleanup a breeze.
- Nutritious and filling: Packed with lean protein, fiber-rich beans, and veggies, this meal leaves you satisfied without feeling heavy.
- Family-friendly flavors: Mild spices and cheesy topping make it a favorite for both kids and adults.
- Versatile meal prep: Perfect to make ahead and store in the fridge or freezer for quick weeknight dinners.
- Balanced comfort food: It’s cozy and cheesy, yet still light enough to be part of your healthy family casseroles collection.
Mexican Chicken Casserole Recipe
- Total Time: 1 hour
- Yield: 6 servings (1.5 cups each) 1x
Description
A healthy Southwest Chicken Casserole made with chicken, rice, beans, corn, and salsa, all baked in one dish for a flavorful and easy weeknight dinner.
Ingredients
- 1 cup uncooked long grain white rice
- 1 teaspoon minced garlic
- ½ cup chopped onion
- 1 cup chicken broth
- 1.5 lbs chicken breasts (cut into 1-inch cubes)
- 1 cup black beans (cooked, rinsed, and drained)
- 1 cup frozen corn (defrosted)
- 16 oz jarred salsa
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 1 cup cheddar cheese
Instructions
1. Preheat the oven to 350°F.
2. In a 12×9 casserole dish, combine uncooked rice, garlic, onion, and chicken broth. Stir until combined.
3. Add cubed chicken, black beans, corn, salsa, chili powder, and paprika on top, keeping rice covered for even cooking.
4. Sprinkle cheddar cheese evenly over the top.
5. Cover with foil and bake for 45 minutes.
6. Uncover and bake for an additional 10 minutes, until cheese is melted and bubbly.
7. Let rest for 5 minutes before serving.
Notes
Swap chicken breasts with rotisserie chicken to save time.
Add diced jalapeños or spicy salsa for extra heat.
Brown rice can be used, but increase baking time and add more broth.
Freeze before baking for up to 2 months, then bake directly from frozen.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 387
- Sugar: 4g
- Sodium: 339mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 92mg
Ingredients
- 1 cup uncooked long grain white rice
- 1 teaspoon minced garlic
- ½ cup chopped onion
- 1 cup chicken broth
- 1.5 lbs chicken breasts, cut into 1-inch cubes
- 1 cup black beans, cooked, rinsed, and drained
- 1 cup frozen corn, defrosted
- 16 oz jarred salsa
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 1 cup cheddar cheese
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Long grain rice | Stick to long grain for the best texture, short grain may turn mushy. |
| Chicken breasts | Cut into uniform cubes for even cooking. |
| Black beans | Use canned beans for convenience, but rinse thoroughly to reduce sodium. |
| Corn | Fresh corn kernels can be used in summer for extra sweetness. |
| Salsa | Choose your favorite spice level, mild or hot, to customize flavor. |
| Chili powder | For extra smoky depth, substitute with chipotle chili powder. |
| Cheddar cheese | Shred your own cheese for the creamiest melt. |
Step-by-Step Instructions
- Preheat the oven to 350°F so it’s ready when you finish assembling the casserole.
- Prepare the base: In a 12×9 casserole dish, combine the uncooked rice, minced garlic, chopped onion, and chicken broth. Stir gently so the rice is evenly distributed and can absorb liquid during baking.
- Layer the ingredients: Add cubed chicken breasts, black beans, corn, salsa, chili powder, and paprika on top. Try to keep the rice on the bottom, fully covered, so it cooks properly.
- Add the cheese: Sprinkle cheddar cheese evenly over the top, creating a golden, bubbly crust as it bakes.
- Bake covered: Place foil over the dish and bake for 45 minutes. Covering allows the rice to steam and cook evenly.
- Bake uncovered: Remove foil and bake an additional 10 minutes, or until the cheese is melted and slightly browned.
- Serve warm with fresh cilantro or a squeeze of lime if you’d like an extra pop of flavor.
Helpful Tips
- Let the casserole rest for 5 minutes before serving to allow flavors to settle.
- Add extra broth if you prefer softer rice.
- Use pre-cooked shredded chicken if you’re short on time, just reduce cooking time slightly.
- For easy cleanup, lightly grease the casserole dish before adding ingredients.
Expert Tips for the Best Results
- Rice texture: Make sure the rice is submerged in liquid, otherwise it may cook unevenly.
- Spice balance: Start with mild salsa and chili powder if serving kids, then add hot sauce at the table for adults.
- Cheese melt: For gooey results, shred cheese fresh instead of using pre-packaged shreds.
- Even cooking: Cut chicken evenly and distribute throughout the dish so every bite has a balance of protein and veggies.
Recipe Variations
- Spicy Mexican Chicken Casserole: Add diced jalapeños or use spicy salsa for a fiery kick.
- Southwest vegetarian bake: Skip the chicken and double the beans for a hearty meat-free option.
- Tex-Mex twist: Add a layer of tortilla chips on top before baking uncovered for a crunchy finish.
- Cheesy deluxe: Mix in Monterey Jack with cheddar for an extra gooey topping.
Make Ahead & Freezer Tips
You can assemble the casserole up to a day ahead and refrigerate before baking. If freezing, prepare without baking, wrap tightly, and store for up to 2 months. Bake straight from frozen, adding 10–15 extra minutes. Leftovers also store well in the fridge for up to 4 days.
Serving Suggestions
Serve straight from the dish for a rustic family-style dinner. Garnish with fresh cilantro, green onions, or avocado slices for a colorful finish. Pair with a simple side salad or warm tortillas for a complete meal.
Pairing Ideas
Pair with a crisp Mexican lager or sparkling water with lime. For wine lovers, try a light Sauvignon Blanc or Chardonnay. Serve with a side of guacamole, roasted vegetables, or a fresh tomato cucumber salad.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave in 1–2 minute bursts, stirring in between, or warm gently on the stovetop with a splash of broth to restore moisture.
Craving more flavors? Try our Slow Cooker Taco Casserole next.
Frequently Asked Questions (FAQs)
Can I use brown rice instead of white? Yes, but increase the baking time by about 15–20 minutes and add more broth since brown rice takes longer to cook.
Can I make this with rotisserie chicken? Absolutely, just skip the raw chicken step and reduce baking time since the meat is already cooked.
What type of salsa works best? A chunky salsa gives more texture, while a smooth salsa blends into the rice. Choose spice level based on your preference.
Is this casserole freezer-friendly? Yes, freeze before baking or after cooking. Either way, wrap tightly and thaw in the fridge overnight before reheating.
Can I make it dairy-free? Substitute cheddar cheese with a dairy-free cheese alternative, or skip it altogether and serve with avocado for creaminess.
How can I make it spicier? Add jalapeños, cayenne pepper, or hot salsa. You can also drizzle hot sauce before serving.
Can I add more vegetables? Yes, bell peppers, zucchini, or spinach work beautifully and add extra nutrition.
Nutrition Information
| Serving Size | 1.5 cups |
|---|---|
| Calories | 387 kcal |
| Protein | 35 g |
| Carbohydrates | 39 g |
| Fat | 10 g |
| Fiber | 5 g |
| Sugar | 4 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Mexican Chicken Casserole is the ultimate healthy dinner recipe in one pan, filled with bold flavors and family-friendly comfort. Whether you’re serving it for a weeknight meal or prepping ahead for busy days, it’s a recipe that guarantees smiles around the table. Give it a try tonight and bring a little fiesta to your home kitchen!
