Description
This Mexican Chicken Casserole is a hearty and flavorful one-dish meal combining tender chicken, black beans, corn, and salsa baked with rice and topped with melted cheddar cheese. Perfect for a family dinner, this easy-to-make casserole brings a comforting taste of Mexican-inspired cuisine with minimal prep and cooking time.
Ingredients
Scale
Rice Base
- 1 cup uncooked long grain white rice
- 1 teaspoon minced garlic
- ½ cup chopped onion
- 1 cup chicken broth
Main Ingredients
- 1.5 lbs chicken breasts, cut into 1-inch cubes
- 1 cup black beans, cooked, rinsed, and drained
- 1 cup frozen corn, defrosted
- 16 oz jarred salsa
- ½ teaspoon chili powder
- ½ teaspoon paprika
Topping
- 1 cup cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Prepare Rice Mixture: In a large 12×9 inch casserole dish, combine uncooked rice, minced garlic, chopped onion, and chicken broth. Stir these ingredients together evenly so the rice is well distributed at the bottom.
- Add Main Ingredients: Layer the cubed chicken breasts, black beans, defrosted corn, salsa, chili powder, and paprika over the rice mixture. Make sure to keep the rice mixture mostly at the bottom and covered by the other ingredients to ensure it cooks fully during baking.
- Top with Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole to create a melty, flavorful crust.
- Cover and Bake: Cover the casserole dish with foil and bake in the preheated oven for 45 minutes. This allows the rice to absorb the broth and the chicken to cook through.
- Uncover and Finish Baking: Remove the foil and continue baking uncovered for an additional 10 minutes or until the cheese is melted and bubbly with a slight golden color.
Notes
- You can substitute chicken breasts with thighs for more flavor and moisture.
- Use low-sodium chicken broth to reduce the sodium content.
- If you prefer spicier casserole, add extra chili powder or a dash of cayenne pepper.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegetarian version, omit the chicken and add extra beans or vegetables.
Nutrition
- Serving Size: 1.5 cups (approximately 1/6 of the casserole)
- Calories: 360
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 85mg
