Description
Mexican Chicken and Rice Casserole is a hearty oven-baked dish made with tender chicken, seasoned rice, black beans, Rotel, salsa, and melted cheddar cheese. It’s a comforting, family-friendly meal packed with bold Tex-Mex flavor.
Ingredients
- 2 cups chicken broth (hot)
- 1 lb chicken breast, cut into 1-inch pieces
- 1 cup long grain rice, uncooked
- 1/2 yellow onion, chopped
- 1/2 red bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1 can black beans, drained and rinsed
- 1 can Rotel (10 oz)
- 1/2 cup salsa
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Cilantro and pico de gallo (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Heat chicken broth in the microwave until hot.
- In a 9×13 casserole dish, combine chicken, rice, onion, bell pepper, garlic, taco seasoning, black beans, Rotel, salsa, and hot broth. Mix well.
- Cover tightly with foil and bake for 35 minutes.
- Remove from oven, stir, and top with shredded cheddar cheese.
- Bake uncovered for another 15 minutes until cheese is melted and golden.
- Garnish with cilantro and pico de gallo before serving.
Notes
- Store leftovers in the fridge for up to 3 days.
- Freeze for up to 2 months in an airtight container.
- Thaw overnight before reheating.
- Add jalapeños for extra heat if desired.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mexican