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Mexican Chicken Casserole

Mexican Chicken Casserole

The Crispy Chef
This bubbling, cheesy Mexican chicken casserole is packed with tender shredded chicken, black beans, corn, rice, and a creamy, flavorful sauce — a crowd-pleasing, make-ahead meal perfect for potlucks or weeknight comfort.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Main
Cuisine Mexican, Tex-Mex
Servings 10 servings
Calories 385 kcal

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Medium saucepan or skillet
  • can opener
  • Cheese grater
  • Aluminum foil
  • Sharp knife and cutting board

Ingredients
  

  • 3 cups cooked chicken, shredded (450g)
  • 2 cups cooked white or brown rice (300g)
  • 1 can black beans, drained and rinsed (15 oz/425g)
  • 1 cup frozen corn kernels (150g)
  • 1 bell pepper, diced
  • 1 small onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 can diced tomatoes, drained (14.5 oz/410g)
  • 1 can cream of chicken soup (10.75 oz/305g)
  • 1 cup sour cream (240g)
  • 1 packet taco seasoning (1 oz/28g)
  • 1 can diced green chiles (4 oz/115g)
  • 0.5 cup chicken broth (120ml)
  • 2 tbsp lime juice (30ml)
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 2 cups shredded Mexican cheese blend (200g)
  • 1 cup shredded cheddar cheese (100g)
  • 0.5 cup shredded Monterey Jack (50g)
  • 0.25 cup fresh cilantro, chopped
  • 2 green onions, sliced
  • 1 avocado, diced
  • Sour cream, lime wedges, tortilla chips for serving

Instructions
 

  • Preheat oven to 350°F (175°C) and spray a 9x13 inch baking dish with cooking spray.
  • In a skillet, sauté onion and bell pepper for 4–5 minutes. Add garlic and cook 1 minute more.
  • In a large bowl, combine cooked rice, shredded chicken, beans, corn, sautéed veggies, and tomatoes.
  • In same skillet, whisk soup, sour cream, taco seasoning, green chiles, broth, lime juice, cumin, and paprika.
  • Cook sauce over medium heat for 2–3 mins until smooth and warm. Adjust seasoning to taste.
  • Pour sauce over the rice mixture and stir gently until creamy and fully combined.
  • Spread mixture evenly into prepared dish and press down lightly to remove air gaps.
  • Sprinkle with Mexican cheese, cheddar, and Monterey Jack. Be generous!
  • Cover with foil and bake for 25 mins. Remove foil and bake another 10–15 mins until bubbly and golden.
  • Let casserole rest 5–10 mins to set. This helps it hold shape when cut.
  • Top with cilantro and green onions. Serve with avocado, sour cream, lime, and tortilla chips.

Notes

Drain all canned ingredients well. Use day-old rice for best texture. Don’t skip the resting time after baking — it sets the casserole for clean serving. Easily customize spice level or protein choice.

Nutrition

Calories: 385kcalCarbohydrates: 32gProtein: 28gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 105mgSodium: 780mgPotassium: 670mgFiber: 6gSugar: 3gVitamin A: 950IUVitamin C: 20mgCalcium: 260mgIron: 2.2mg
Keyword cheesy casserole, crowd pleaser, easy mexican dinner, mexican chicken casserole
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