Description
This Mexican Chicken Casserole is a hearty, flavorful one-dish meal combining tender chicken, black beans, corn, and zesty salsa baked together with rice and a cheesy topping. It’s perfect for an easy weeknight dinner that brings vibrant Mexican-inspired flavors to your table with minimal prep and fuss.
Ingredients
Scale
Main Ingredients
- 1 cup uncooked long grain white rice
- 1 teaspoon minced garlic
- 1/2 cup chopped onion
- 1 cup chicken broth
- 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
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 cup cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Prepare Rice Base: In a large 12×9 inch casserole dish, combine the uncooked white rice, minced garlic, chopped onion, and chicken broth. Stir gently until the mixture is well combined and the rice is evenly distributed at the bottom of the dish.
- Add Remaining Ingredients: Evenly layer the cubed chicken breasts, black beans, defrosted corn, salsa, chili powder, and paprika on top of the rice mixture. Be careful to keep the rice on the bottom and covered by the other ingredients to ensure it cooks properly during baking.
- Add Cheese and Bake: Sprinkle the cup of cheddar cheese evenly over the top of the assembled casserole. Cover the dish with aluminum foil and bake in the preheated oven for about 45-50 minutes, or until the rice is tender and the chicken is cooked through.
- Remove Cover and Finish Baking: Remove the foil and bake for an additional 5-10 minutes to allow the cheese to become bubbly and slightly golden.
- Serve and Enjoy: Once baked, let the casserole sit for a few minutes before serving to allow the flavors to set. Serve warm for a comforting meal.
Notes
- For extra flavor, you can add a pinch of cumin or smoked paprika.
- If you prefer a spicier casserole, use a hot salsa or add some chopped jalapeños.
- To make this recipe gluten-free, ensure your salsa and chicken broth are certified gluten-free.
- You can substitute cheddar cheese with a Mexican blend cheese for variety.
- Leftovers keep well covered in the refrigerator for up to 3 days and reheat well in the oven or microwave.
