IRRESISTIBLE MEXICAN CHICKEN CHEESE RICE CASSEROLE

I remember one particularly chaotic Tuesday night when my sister called, completely frazzled, because her babysitter had canceled and dinner needed to be on the table in thirty minutes flat; that’s the night I walked her through making a super simple version of what has since become my go-to Creamy Chicken And Rice Casserole – a dish that later morphed into this glorious Mexican Chicken Cheese Rice Casserole! This recipe is not only incredibly easy, but it’s also bursting with flavor, and I promise, even on your busiest evenings, you can whip up a version of Cheesy Chicken Mexican Rice that everyone will love.

Why This Mexican Chicken Cheese Rice Casserole is a Winner

Okay, friend, let’s be real: we all need those recipes that are reliable, adaptable, and, most importantly, delicious. This Chicken Cheese Rice Casserole ticks all those boxes and then some. Here’s why it deserves a permanent spot in your dinner rotation:

• Comfort Food at its Finest: This casserole is pure comfort food. The combination of tender chicken, flavorful rice, zesty Mexican spices, and gooey cheese is simply irresistible. It’s the kind of dish that warms you from the inside out.
• Easy to Customize: Don’t be afraid to play around with the ingredients! Want to add some extra veggies? Go for it! Prefer a different type of cheese? No problem! This recipe is incredibly adaptable to your taste preferences.
• Great for Meal Prep: This casserole is a fantastic make-ahead meal. You can assemble it the night before (or even a few days before!) and bake it when you’re ready to eat. It also reheats beautifully, making it perfect for leftovers.
• Family-Friendly: Even the pickiest eaters will enjoy this casserole. The mild Mexican flavors and cheesy goodness are universally appealing. Plus, it’s a great way to sneak in some extra vegetables.
• Budget-Friendly: Made with pantry staples and affordable ingredients, this casserole won’t break the bank. It’s a delicious and satisfying meal that’s easy on your wallet.

Ingredients You’ll Need

Here’s what you’ll need to create this masterpiece. Don’t worry; most of these are probably already in your pantry!

• Cooked Chicken: About 3 cups, shredded or diced. You can use leftover rotisserie chicken, poached chicken, or even canned chicken (drained).
• Cooked Rice: 2 cups. I prefer long-grain rice, but you can use whatever you have on hand. Brown rice works well too!
• Corn: 1 cup, frozen or canned (drained).
• Black Beans: 1 cup, canned (rinsed and drained).
• Diced Tomatoes and Green Chilies: 1 (10-ounce) can of Rotel. This adds a nice kick!
• Onion: 1 medium, chopped.
• Garlic: 2 cloves, minced.
• Mexican Cheese Blend: 2 cups, shredded. You can also use cheddar, Monterey Jack, or a combination of your favorites.
• Sour Cream: 1 cup. This adds creaminess and tang.
• Taco Seasoning: 1 packet (or about 2 tablespoons). You can also make your own using chili powder, cumin, paprika, oregano, garlic powder, onion powder, and salt.
• Olive Oil: For sautéing.
• Optional Toppings: Chopped cilantro, avocado, salsa, extra sour cream, crushed tortilla chips.

Step-by-Step Instructions: Let’s Get Cooking!

Alright, let’s get down to business! Here’s how to make this amazing Chicken Cheese Rice Casserole:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. This will prevent sticking and make cleanup a breeze.
2. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Combine the Ingredients: In a large bowl, combine the cooked chicken, cooked rice, corn, black beans, Rotel, sautéed onion and garlic mixture, sour cream, and taco seasoning. Mix well to ensure everything is evenly distributed.
4. Assemble the Casserole: Pour the chicken and rice mixture into the prepared baking dish. Spread it out evenly.
5. Cheese It Up: Sprinkle the shredded Mexican cheese blend evenly over the top of the casserole. Don’t skimp on the cheese! It’s what makes this casserole so irresistible.
6. Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
7. Rest and Serve: Let the casserole rest for a few minutes before serving. This allows the flavors to meld together and the cheese to set slightly. Garnish with your favorite toppings, such as chopped cilantro, avocado, salsa, and a dollop of sour cream.

Tips and Tricks for the Best Mexican Chicken Cheese Rice Casserole

Here are a few insider tips to help you take your Mexican Chicken Cheese Rice Casserole to the next level:

• Don’t Overcook the Rice: Overcooked rice will result in a mushy casserole. Make sure your rice is cooked al dente before adding it to the mixture.
• Use High-Quality Cheese: The better the cheese, the better the flavor! I recommend using a good quality Mexican cheese blend for the best results.
• Spice It Up (or Tone It Down): If you like a little extra heat, add a pinch of cayenne pepper or a dash of hot sauce to the chicken and rice mixture. If you prefer a milder flavor, use a mild taco seasoning or reduce the amount of Rotel.
• Make it a Southwest Skillet Meal: Turn this into a super quick weeknight meal by preparing it as a Southwest Skillet. Sauté all the ingredients and add cheese at the end.
• Add Some Veggies: Feel free to add other vegetables to the casserole, such as diced bell peppers, zucchini, or mushrooms.
• Make it Ahead of Time: Assemble the casserole up to 24 hours in advance and store it in the refrigerator. When you’re ready to bake, add about 10-15 minutes to the baking time.
• Freeze for Later: This casserole freezes well. Let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking. You may need to add a few extra minutes to the baking time.

Variations to Try

One of the best things about this casserole is its versatility. Here are a few variations to inspire you:

• Creamy Chicken and Rice Casserole Upgrade: Start with a base of Creamy Chicken And Rice Casserole recipe and add in the Mexican flavors.
• Spicy Chicken Rigatoni Twist: If you are feeling pasta, consider swapping the rice for rigatoni and using the flavors from this casserole to make a Spicy Chicken Rigatoni.
• Chicken Taco Rice Bowl: Serve over lettuce with your favorite taco toppings for a Taco Rice Bowl.
• Chicken Stuffed Crescent Rolls: Use this recipe as filling for your Chicken Stuffed Crescent Rolls.
• Chicken Cheese Rice Enchiladas: Use the chicken mixture as filling for tortillas and bake them with enchilada sauce and cheese for a delicious twist.
• Chicken Cheese Rice Soup: Add chicken broth to the chicken and rice mixture and simmer until heated through for a comforting soup.
• Chicken Cheese Rice Burrito Bowls: Instead of baking the casserole, serve the chicken and rice mixture in bowls with your favorite burrito toppings, such as guacamole, salsa, and shredded lettuce.

What to Serve with Your Casserole

This Chicken Cheese Rice Casserole is a complete meal in itself, but here are a few side dishes that would complement it perfectly:

• Mexican Street Corn Salad: This refreshing salad adds a burst of flavor and texture.
• Guacamole and Tortilla Chips: A classic combination that’s always a hit.
• Simple Green Salad: A light and refreshing salad to balance out the richness of the casserole.
• Refried Beans: A classic Mexican side dish that’s always a crowd-pleaser.

Troubleshooting Tips

Sometimes, things don’t go exactly as planned in the kitchen. Here are a few common issues and how to fix them:

• Casserole is Too Dry: Add a little extra sour cream or chicken broth to the chicken and rice mixture before baking.
• Casserole is Too Wet: Drain any excess liquid from the Rotel and corn before adding them to the mixture.
• Cheese Isn’t Melting: Make sure your oven is preheated to the correct temperature. You can also try broiling the casserole for a minute or two at the end of baking to melt the cheese. Watch it carefully to prevent burning!
• Casserole is Burning on Top: Cover the casserole with foil during the last 10 minutes of baking to prevent the cheese from burning.

Making it Forgotten Chicken and Rice Casserole Style

Want to make this even EASIER? Try making it Forgotten Chicken And Rice Casserole style! Just mix all the ingredients (using uncooked rice) in a baking dish, cover with foil, and bake at a low temperature (around 325°F) for about 2-3 hours, or until the rice is cooked through and the casserole is bubbly. This method is perfect for busy weeknights when you don’t have time to babysit the oven.

Nutrition Information (Approximate)

Please note that the following nutrition information is an estimate and may vary depending on the specific ingredients you use.

• Serving Size: 1 slice (1/8 of the casserole)
• Calories: 350-400
• Fat: 20-25g
• Saturated Fat: 10-12g
• Cholesterol: 75-100mg
• Sodium: 500-700mg
• Carbohydrates: 20-25g
• Fiber: 3-5g
• Sugar: 5-7g
• Protein: 25-30g

Let’s Get This Show on the Road!

You’ve got this! With a few simple steps and ingredients, you’ll have a delicious and satisfying Mexican Chicken Cheese Rice Casserole on the table in no time. Don’t be afraid to experiment with different variations and toppings to create your own signature dish. Happy cooking!

Irresistible Mexican Chicken Cheese Rice Casserole

This Mexican Chicken Cheese Rice Casserole is a comforting and flavorful dish perfect for busy weeknights. It’s easily customizable, great for meal prep, and family-friendly, combining tender chicken, rice, zesty Mexican spices, and gooey cheese for an irresistible meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8

Course: Main Course

Cuisine: Mexican

Calories: 375

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups cooked chicken, shredded or diced
• 2 cups cooked rice
• 1 cup corn, frozen or canned drained
• 1 cup black beans, canned rinsed and drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups shredded Mexican cheese blend
• 1 cup sour cream
• Olive oil for sautéing
• Optional toppings: chopped cilantro, avocado, salsa, extra sour cream, crushed tortilla chips

Equipment

• 9×13-inch baking dish
• large skillet
• Large bowl
• measuring cups and spoons
• Oven

Method

 

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. In a large bowl, combine the cooked chicken, cooked rice, corn, black beans, Rotel, sautéed onion and garlic mixture, sour cream, and taco seasoning. Mix well to ensure everything is evenly distributed.
4. Pour the chicken and rice mixture into the prepared baking dish. Spread it out evenly.
5. Sprinkle the shredded Mexican cheese blend evenly over the top of the casserole.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
7. Let the casserole rest for a few minutes before serving. Garnish with your favorite toppings, such as chopped cilantro, avocado, salsa, and a dollop of sour cream.

Notes

Don’t overcook the rice. Use high-quality cheese for the best flavor. Spice it up with cayenne pepper or hot sauce, or tone it down with a mild taco seasoning or less Rotel. Add vegetables like bell peppers, zucchini, or mushrooms. Assemble ahead of time and store in the refrigerator for up to 24 hours, adding 10-15 minutes to the baking time. Freeze for up to 3 months.