Description
This Mexican Chicken Casserole is a hearty, comforting dish combining tender chicken, black beans, corn, and salsa baked over a bed of seasoned rice. Infused with spices like chili powder and paprika, it delivers classic Mexican flavors in an easy, one-dish meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Base
- 1 cup uncooked long grain white rice
- 1 teaspoon minced garlic
- 1/2 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
- 16 oz jarred salsa
Seasonings and Cheese
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 cup cheddar cheese, shredded
Instructions
- Preheat and Prepare Base: Preheat your oven to 350 degrees Fahrenheit. In a large 12×9 inch casserole dish, evenly spread the uncooked long grain white rice. Add the minced garlic, chopped onion, and chicken broth, then stir gently to combine all ingredients so the rice is evenly coated and flavorful.
- Add Toppings: Layer the cubed chicken breasts, black beans, defrosted corn, salsa, chili powder, and paprika on top of the rice mixture. Take care to keep the rice on the bottom and covered to ensure even cooking and proper absorption of liquids, which will allow the rice to cook perfectly.
- Bake the Casserole: Place the casserole dish in the preheated oven and bake uncovered for about 45 minutes to 1 hour, or until the chicken is cooked through, the rice is tender, and the liquid has been mostly absorbed.
- Add Cheese and Finish Baking: Remove the casserole from the oven, sprinkle the shredded cheddar cheese evenly over the top, and return to the oven for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.
- Serve: Allow the casserole to rest for a few minutes before serving to let the flavors meld and the casserole set. Scoop generous portions onto plates and enjoy warm.
Notes
- For extra flavor, you can add diced green chilies or a pinch of cumin to the spice mix.
- Use homemade salsa or a mild jarred salsa depending on your spice preference.
- If you want to reduce sodium, choose low-sodium chicken broth and salsa varieties.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this dish gluten-free, ensure that your salsa and spices contain no gluten additives.
