Description
This Mexican Chicken Casserole is a hearty and flavorful one-dish meal featuring tender chicken, black beans, corn, and salsa baked over a bed of rice and topped with melted cheddar cheese. Perfect for a family dinner, it combines classic Mexican flavors into an easy-to-make casserole that requires simple ingredients and minimal prep.
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
Seasonings and Toppings
- 16 oz jarred salsa
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 cup cheddar cheese
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the casserole evenly.
- Prepare the rice base: In a large 12×9 inch casserole dish, combine the uncooked long grain white rice, minced garlic, chopped onion, and chicken broth. Stir gently to mix all the ingredients well so that the rice is evenly distributed.
- Add the main ingredients: Layer the cubed chicken breasts, black beans, defrosted corn, and jarred salsa over the rice mixture. Sprinkle chili powder and paprika on top. Make sure the rice base remains mostly covered with the other ingredients to allow it to steam and cook properly during baking.
- Bake the casserole: Place the dish in the preheated oven and bake for approximately 50-60 minutes. Check that the chicken is cooked through and the rice is tender before removing from the oven.
- Add cheese and finish baking: Sprinkle the shredded cheddar cheese evenly over the casserole. Return it to the oven for an additional 5-10 minutes until the cheese is melted and bubbly.
- Serve: Remove the casserole from the oven and let it rest for a few minutes before serving to allow flavors to settle.
Notes
- Use low-sodium chicken broth to control salt content.
- For a spicy kick, add diced jalapeños or a pinch of cayenne pepper.
- You can substitute black beans with pinto or kidney beans.
- Ensure the casserole dish is covered with other ingredients so the rice cooks properly by absorbing moisture from the broth and salsa.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
