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!

this recipe!

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.

Ingredients

• 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.

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 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.

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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