Description
This Cheesy Chicken & Mexican Rice Casserole is the ultimate comfort food made with shredded chicken, spiced Mexican rice, gooey cheddar and Monterey Jack cheese, and a creamy, zesty filling. Perfect for weeknight dinners or meal prep, this easy chicken casserole recipe is flavorful, family-friendly, and freezer-ready.
Ingredients
2 cups shredded chicken
2 cups cooked Mexican rice
1 cup sour cream
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 can (4 oz) green chilies
1 cup black beans, rinsed and drained
1 cup corn kernels
1 packet taco seasoning
1 cup salsa or enchilada sauce
Instructions
1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the shredded chicken, cooked rice, sour cream, green chilies, black beans, corn, taco seasoning, and salsa or enchilada sauce. Stir until everything is well mixed.
3. Spoon half of the mixture into the prepared baking dish and spread evenly.
4. Sprinkle a layer of cheddar and Monterey Jack cheese on top.
5. Add the remaining chicken and rice mixture over the cheese.
6. Top again with the remaining cheese.
7. Cover the dish with foil and bake for 20 minutes.
8. Remove foil and bake uncovered for another 10–15 minutes until the cheese is fully melted and golden.
9. Let rest for 5 minutes before serving for cleaner slices.
Notes
This casserole freezes well—wrap tightly and freeze up to 2 months.
You can use instant rice, but reduce the sauce slightly to prevent sogginess.
Customize with jalapeños, chipotle sauce, or different beans for variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg