Description
This Mexican Chicken Casserole is a hearty and flavorful one-dish meal perfect for family dinners. It combines tender chicken, black beans, corn, and salsa baked with rice and topped with melted cheddar cheese, creating a comforting Southwest-inspired dish with minimal prep time.
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°F (175°C) to prepare for baking the casserole.
- Combine Base Ingredients: In a large 12×9-inch casserole dish, add the uncooked rice, minced garlic, chopped onion, and chicken broth. Stir these together to evenly distribute the ingredients and ensure the rice is submerged for proper cooking.
- Add Chicken and Vegetables: Layer the cubed chicken breasts, black beans, defrosted corn, and jarred salsa on top of the rice mixture. Be careful to keep the rice mostly on the bottom and covered by the other ingredients to allow it to cook evenly.
- Season: Sprinkle the chili powder and paprika evenly over the layered ingredients for that authentic Mexican flavor.
- Bake: Cover the casserole dish with foil and place it in the preheated oven. Bake for about 50-55 minutes, or until the rice is tender and the chicken is cooked through.
- Add Cheese and Finish Baking: Remove the foil and sprinkle the cheddar cheese evenly over the top of the casserole. Return it to the oven uncovered for an additional 5-10 minutes until the cheese is melted and bubbly.
- Serve: Let the casserole rest for a few minutes before serving. Dish out generous portions and enjoy this delicious Mexican-inspired comfort food.
Notes
- For extra heat, add a pinch of cayenne pepper or chopped jalapeños.
- You can substitute chicken breasts with thighs for juicier meat.
- Use low-sodium chicken broth to control sodium levels if desired.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this recipe gluten free, ensure all packaged ingredients like salsa are certified gluten free.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
