Description
This Mexican Chicken Casserole is a hearty and flavorful one-dish meal combining tender chicken, black beans, corn, and rice, all baked with zesty salsa and topped with melted cheddar cheese. Perfect for a comforting family dinner, this easy-to-make casserole brings together simple ingredients with bold Mexican-inspired spices for a satisfying and delicious dish.
Ingredients
Scale
Base Ingredients
- 1 cup uncooked long grain white rice
- 1 teaspoon minced garlic
- ½ cup chopped onion
- 1 cup chicken broth
Protein and Vegetables
- 1.5 lbs chicken breasts, cut into 1 inch cubes
- 1 cup black beans, cooked, rinsed & drained
- 1 cup frozen corn, defrosted
Seasonings and Toppings
- 16 oz jarred salsa
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 1 cup cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the proper temperature for baking.
- Prepare Base: In a large 12×9 inch casserole dish, combine the uncooked white rice, minced garlic, chopped onion, and chicken broth. Stir gently so everything is mixed together evenly. This will form the base layer and help the rice cook perfectly during baking.
- Add Chicken and Vegetables: Evenly distribute the cubed chicken breasts, black beans, corn, salsa, chili powder, and paprika over the rice mixture. Try to keep the rice mostly on the bottom and covered with the other ingredients to ensure even cooking.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole to create a cheesy crust once baked.
- Cover and Bake: Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 45 minutes. The cover helps trap steam to cook the rice and chicken thoroughly.
- Uncover and Finish Baking: Remove the cover and bake uncovered for an additional 10 minutes or until the cheese is fully melted and bubbly with slight browning.
Notes
- To speed up cooking time, use pre-cooked or rotisserie chicken but reduce the initial covered baking time accordingly.
- For extra heat, add diced jalapeños or a pinch of cayenne pepper to the salsa layer.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- Feel free to substitute cheddar with Monterey Jack or a Mexican blend cheese for variety.
Nutrition
- Serving Size: 1.5 cup serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 75 mg
