Mexican Chicken Casserole
This easy Mexican chicken casserole is a cheesy, one-dish dinner made with rotisserie chicken, black beans, frozen corn, rice, and salsa — all baked under a bubbling layer of melted cheese. It's ready in 35 minutes and works great for meal prep or feeding a crowd.
Servings: 6
Ingredients
- 2 tbsp oil
- 1 cup finely-chopped onion
- 2 tsp kosher salt divided
- 1 tbsp minced garlic
- 3 cups shredded rotisserie chicken
- 3 tbsp chili powder
- 2 cups cooked rice
- 1 15 oz can black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup jarred salsa
- 1 cup sour cream or Greek yogurt
- 3 cups shredded Mexican blend or cheddar cheese divided
- Optional toppings: sliced avocado cilantro, sliced green onion, jalapeños, extra salsa, sour cream
Instructions
- Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil. You can also line it with parchment paper for easier cleanup.
- Heat 2 tbsp oil in a dutch oven or large skillet over medium heat. Add the onion and 1/2 tsp kosher salt. Cook for 5 to 7 minutes, stirring occasionally, until soft and golden. Stir in the garlic and cook for 1 minute more.
- Add the shredded chicken and chili powder to the pan. Stir to coat the chicken evenly. Cook for 2 to 3 minutes to warm through and let the spices bloom. Turn off the heat.
- Stir in the cooked rice, black beans, frozen corn, salsa, sour cream, remaining 1 1/2 tsp kosher salt, and 1 cup of the shredded cheese. Mix until fully combined. If your skillet is too small, transfer the chicken mixture to a large bowl to combine.
- Spread the filling evenly into the prepared baking dish. Top with the remaining 2 cups of shredded cheese.
- Bake for 20 to 25 minutes until hot, bubbly, and golden on top. Let cool for a few minutes before scooping.
- Add any toppings you like and serve warm.
Video
Notes
Chicken: Rotisserie chicken is the fastest option. Any cooked, shredded chicken works. Leftover baked chicken breasts or thighs are a great way to use up what's in the fridge.
Rice: Any cooked white or brown rice works. Make sure it has a little salt in it before it goes in (unseasoned rice makes the filling taste flat). My microwave rice is the fastest prep option.
Sour Cream: Full-fat sour cream gives the best creamy texture. Greek yogurt is lighter swap and adds more protein.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The flavor improves overnight. Keep toppings (avocado, cilantro, sour cream) stored separately.
Freezing: Assemble before baking, cover tightly, and freeze up to 3 months. Thaw overnight in the fridge, then bake as directed. Baked leftovers also freeze well in individual portions for up to 3 months.
Reheating: Cover with foil and reheat in a 350°F oven for 20 minutes, removing foil for the last 5 minutes. Or reheat individual portions in the microwave in 60-second bursts with a damp paper towel on top.
Nutrition
Calories: 473kcal | Carbohydrates: 30g | Protein: 18g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 80mg | Sodium: 1231mg | Potassium: 316mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2004IU | Vitamin C: 5mg | Calcium: 473mg | Iron: 1mg