Description
This Mexican Chicken Casserole is a hearty and flavorful one-dish meal featuring tender chicken breast cubes, long grain white rice, black beans, corn, and a zesty salsa sauce, all baked together and topped with melted cheddar cheese. Perfect for a comforting weeknight dinner with vibrant Tex-Mex flavors.
Ingredients
Scale
Rice and Vegetables
- 1 cup uncooked long grain white rice
- ½ cup chopped onion
- 1 cup black beans, cooked, rinsed, and drained
- 1 cup frozen corn, defrosted
Protein
- 1.5 lbs chicken breasts, cut into 1 inch cubes
Seasonings and Liquids
- 1 teaspoon minced garlic
- 1 cup chicken broth
- 16 oz jarred salsa
- ½ teaspoon chili powder
- ½ teaspoon paprika
Cheese
- 1 cup cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Mix Ingredients: In a large mixing bowl, combine the uncooked rice, minced garlic, chopped onion, black beans, defrosted corn, chicken broth, salsa, chili powder, and paprika. Stir well until all ingredients are evenly mixed.
- Add Chicken: Fold in the cubed chicken breasts into the rice and vegetable mixture, ensuring the chicken pieces are well coated with the salsa and spices.
- Transfer to Baking Dish: Pour and spread the mixture evenly into a greased 9×13 inch casserole dish. This helps prevent sticking and ensures even cooking.
- Cover and Bake: Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven for about 45 minutes to 1 hour, or until the chicken is cooked through and the rice is tender.
- Add Cheese: Remove the foil carefully, sprinkle the cup of cheddar cheese evenly over the top of the casserole.
- Final Bake: Return the casserole to the oven uncovered and bake for an additional 10-15 minutes, until the cheese is melted, bubbly, and slightly golden.
- Rest and Serve: Let the casserole rest for 5 minutes before serving. This allows the dish to set and makes serving easier.
Notes
- You can substitute the salsa with your favorite homemade or store-bought variety to adjust the spice level.
- Using fresh corn instead of frozen will add a sweeter flavor.
- For a spicier casserole, consider adding a diced jalapeño or a pinch of cayenne pepper.
- Leftovers can be refrigerated and enjoyed within 3 days or frozen for up to 1 month.
- Be sure to use a baking dish with a tight lid or cover tightly with foil to prevent moisture loss during baking.
Keywords: Mexican chicken casserole, chicken and rice casserole, easy Mexican dinner, baked chicken casserole, one dish meal