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Mexican Chicken & Rice Casserole

This Mexican Chicken and Rice Casserole, also known as Fiesta Chicken Casserole is a family favorite with tender chicken, fluffy rice, black beans, corn, and zesty salsa. With just 15 minutes of prep and 40 minutes of baking, it’s a Tex-Mex delight perfect for busy nights!

We love Mexican casseroles like this Mexican chicken casserole, beef enchilada casserole and this chicken enchilada casserole and this cheesy Mexican lasagana. They’re weeknight wonders the whole family will love!


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Cheesy Chicken & Rice Casserole

We eat Tex-Mex at least once a week with grown teenagers. This easy casserole is like a comforting hug after a hectic day. It’s a true crowd-pleaser and I love that it’s tastes just a good the next day leftover. Roll up the leftovers in flour tortillas and the kids will think you’ve made a whole new dinner!

It’s really tasty served up with my cheesy beer bread , a simple house salad and this cheesy garlic bread.

Chicken and rice Mexican casserole close up image on serving spoon.

Recipe Snapshot

EFFORTLESS: 15 minutes prep/ 25 minutes cook time
FLAVOR-FILLED: all of our favorite Tex-Mex flavors in one delicious casserole
HEARTY: Creamy and satisfying thanks to cream of chicken soup and melted cheeses 

Overhead view of chicken and rice Mexican casserole in white baking dish.

Ingredients

Labelled ingredients for Mexican chicken and rice casserole recipe.
  • Cooked, cubed chicken – you can use leftover chicken as well, or rotisserie chicken
  • Cooked white rice
  • Black beans
  • Diced tomatoes with green chiles – used Rotel or your favorite brand. You could also substitute plain canned tomatoes.
  • Corn – we used canned corn, or you could also substitute frozen corn
  • Salsa – use your favorite brand. I use mild, or you can use medium if you like more ‘kick’
  • Cream of chicken soup
  • Spices: ground cumin, chili powder, garli powder
  • Salt & Pepper
  • Sharp Cheddar Cheese
  • Monterey Jack Cheese
  • Fresh cilantro (garnish) – if you’re not a fan of cilantro, you can use fresh parsley

Can I add more vegetables?

Yes! You can add bell peppers, onions or zucchini or any of your other faves.

What if I don’t have both types of cheese?

You can use just one type of cheese, preferable a good cheese for melting.

Fiesta chicken and rice casserole on a white plate.

How to make Mexican chicken casserole recipe

I’ve included photos of what to expect with step by step intructions below. You can also find a full ingredients list with instructions by scrolling to the bottom of this page.

Step by step images for how to make Mexican Chicken and Rice Bake.

STEP ONE – Preheat the oven to 375°F. Grease a 9×13-inch baking dish.

STEP TWO – In a large bowl, combine the cooked chicken, rice, black beans, diced tomatoes with chiles, corn, salsa, cream of chicken soup, ground cumin, chili powder, garlic powder, salt, and black pepper. Mix well.

STEP THREE – In a separate bowl, combine the shredded Sharp Cheddar Cheese and shredded Monterey Jack Cheese.

STEP FOUR – Stir half of the combined cheeses and the chopped cilantro into the chicken and rice mixture.

STEP FIVE – Transfer the mixture to the prepared baking dish, spreading it out evenly.

STEP SIX – Sprinkle the remaining half of the combined cheeses over the top of the casserole.

STEP SEVEN – Bake for 15-20 minutes, or until the casserole is heated through and the cheese is melted and bubbly.

STEP EIGHT – Remove from the oven and let the casserole cool for 5 minutes before serving.

Serve the Mexican Chicken and Rice Casserole hot, garnished with additional cilantro, if desired.

Sandra’s Top Tips

  • Grate the cheese yourself and skip the pre-shreded for maximum flavor
  • Add toppings like sour cream, pico de Gallo or guacamole
  • Switch up ingredients to what you have in the pantry
Bite shot of Mexican chicken and rice casserole.

Storage and reheating instructions

To store: Transfer leftovers in an airtight container and place in refrigerator for 3 to 4 days.

To reheat: Microwave on a plate in 30 second intervals, until heated through, or bake at 350°F for 14 minutes.

To Freeze: Place in a freezer-safe container and freeze for up to three months. Thaw overnight in the fridge before reheating.

Related: How to Reheat A Casserole 

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Mexican chicken and rice casserole on a white plate.

Mexican Chicken Casserole


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  • Author: Sandra Flegg
  • Total Time: 40 minutes
  • Yield: 8 servings

Description

This Mexican Chicken and Rice Casserole, also known as Fiesta Chicken Casserole is a family favorite with tender chicken, fluffy rice, black beans, corn, and zesty salsa. With just 15 minutes of prep and 40 minutes of baking, it’s a Tex-Mex delight perfect for busy nights!


Ingredients

2 cups cooked, cubed chicken

2 cups cooked white rice

1 (15 oz) can black beans, drained and rinsed

1 (10.5 oz) can diced tomatoes with green chiles (like Rotel)

1 cup corn kernels

1 cup salsa

1 (10.5 oz) can cream of chicken soup

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups shredded Sharp Cheddar Cheese

1 1/2 cups shredded Monterey Jack Cheese

1/4 cup chopped fresh cilantro


Instructions

  1. Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
  2. In a large bowl, combine the cooked chicken, rice, black beans, diced tomatoes with chiles, corn, salsa, cream of chicken soup, ground cumin, chili powder, garlic powder, salt, and black pepper. Mix well.
  3. In a separate bowl, combine the shredded Sharp Cheddar Cheese and shredded Monterey Jack Cheese.
  4. SPr half of the combined cheeses and the chopped cilantro into the chicken and rice mixture.
  5. Transfer the mixture to the prepared baking dish, spreading it out evenly.
  6. Sprinkle the remaining half of the combined cheeses over the top of the casserole.
  7. Bake for 15-20 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
  8. Remove from the oven and let the casserole cool for 5 minutes before serving.
  9. Serve the Mexican Chicken and Rice Casserole hot, garnished with additonal cilantro, if desired.

Notes

Storage, Reheating & Freezing:

To store: Transfer leftovers in an airtight container and place in refrigerator for 3 to 4 days.

To reheat: Microwave on a plate in 30 second intervals, until heated through, or bake at 350°F for 14 minutes. 

To Freeze: Place in a freezer-safe container and freeze for up to three months. Thaw overnight in the fridge before reheating. 

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Oven Baked
  • Cuisine: Mexican-American

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