Pin
This healthy Southwest Mexican Chicken Casserole brings together wholesome ingredients in one pan for a comforting weeknight dinner that is both hearty and simple to prepare. The savory blend of chicken, rice, beans, salsa, and cheese offers big flavor with little fuss and minimal cleanup.
I reach for this recipe when life gets busy and everyone is craving cozy food. It always surprises me how happy my crew gets when they smell it baking.
Ingredients
- Uncooked long grain white rice: for a fluffy base that soaks up flavor. Choose rice with clean grains and no broken pieces for the best texture.
- Minced garlic: adds a zesty kick. Freshly minced gives the brightest flavor or use refrigerated for ease.
- Chopped onion: brings savory depth. Yellow or sweet onions work best and should be firm and heavy.
- Chicken broth: for cooking the rice and adding moisture. Use low sodium for more control over seasoning.
- Chicken breasts: cut into cubes for lean hearty protein. Look for fresh chicken with no off smell or discoloration.
- Black beans: cooked rinsed and drained for creamy texture and extra plant-based nutrition. Canned beans save time just rinse well.
- Frozen corn: defrosted adds color and sweetness. Pick plump kernels with bright yellow color for freshness.
- Jarred salsa: brings spice moisture and rich tomato flavor. Choose a mild or hot variety based on your taste.
- Chili powder: for warmth and a hint of smoky spice. Seek out a fresh fragrant blend for best results.
- Paprika: lends another layer of gentle spice and color. Use sweet or smoked for extra depth.
- Cheddar cheese: gives gooey melted comfort. Sharp cheddar is best for strong flavor and choose a block to grate yourself if possible.
Step-by-Step Instructions
- Prep and Layer:
- In a large 12 by 9 casserole dish layer uncooked long grain rice minced garlic chopped onion and chicken broth. Stir until every grain is coated and the garlic is evenly distributed. This will form the flavor-packed foundation for the casserole.
- Add Proteins and Veggies:
- Scatter the cubed chicken over the rice mix then add the black beans and defrosted corn. Pour the jarred salsa over everything along with the chili powder and paprika. Make sure most of the rice remains covered by the wet ingredients so it cooks through and absorbs all the flavors.
- Top with Cheese:
- Evenly sprinkle the cheddar cheese over the top layer creating a cheesy blanket that will melt and bubble as it bakes.
- Bake Covered:
- Cover the dish tightly with foil or a lid and bake at 350 degrees for 45 minutes. This locks in the moisture allowing the rice to cook gently in the steam as the chicken becomes tender.
- Finish Uncovered:
- Carefully remove the cover and continue baking for 10 minutes until the cheese is golden and bubbly. This final step gives you that irresistible cheesy topping.
Pin
My favorite ingredient in this casserole is definitely the salsa because it brings everything together. I will never forget the first time my brother tasted this and asked for seconds before anyone else had finished their plate. That is how I knew it was a keeper in my family.
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days. The rice holds up well and the flavors deepen over time. For best reheating results add a splash of broth or water to keep it moist before microwaving or gently warming on the stove.
Ingredient Substitutions
You can swap chicken breasts for boneless thighs for juicier meat. For a vegetarian version use cubed tofu or extra beans. If you are out of cheddar try Monterey Jack or a Mexican cheese blend for a different cheesy finish. Brown rice can replace white rice but will need extra baking time and liquid.
Pin
Serving Suggestions
This casserole is filling on its own but you can add toppings like fresh cilantro diced avocado or a dollop of sour cream to brighten it up. I sometimes serve it with a crisp green salad or simple roasted vegetables for more color and crunch.
Cultural or Historical Context
Casseroles like this Mexican Chicken Bake take inspiration from both American convenience cooking and Mexican flavors. Combining staple ingredients like beans corn and salsa with cheese and rice creates a dish that is both comforting and familiar yet packed with southwestern flair. It is one of those meals that feels like a little fiesta with each bite.
Recipe FAQs
- → Can I use brown rice instead of white?
Yes, but increase the baking time and add more broth, as brown rice cooks slower and absorbs more liquid.
- → What other cheeses work well in this dish?
Monterey Jack, pepper jack, or a Mexican cheese blend can be used for different flavors and melt texture.
- → Can I make this bake ahead?
Absolutely. Assemble the dish, cover, and refrigerate overnight. Bake it fresh when ready to serve.
- → Is it possible to use rotisserie chicken?
Pre-cooked chicken works well. Reduce baking time since the meat only needs to reheat, not fully cook.
- → How can I add more vegetables?
Diced bell peppers, zucchini, or spinach can be mixed in before baking for extra color and nutrition.