Description
This Easy One-Pan Mexican Chicken Casserole is a flavorful and convenient meal perfect for busy weeknights. Combining chicken, rice, beans, corn, and a blend of spices all baked together in one dish, it delivers a hearty, cheesy, and satisfying dinner with minimal cleanup.
Ingredients
Main Ingredients
- 1 cup long grain rice, uncooked
- 1 cup canned sweet corn, drained
- 15 ounces canned black beans, drained and rinsed
- 1 cup green bell pepper, diced
- 1 pound boneless, skinless chicken breast, cut into 1 inch chunks
- ¼ cup cilantro, chopped (plus more for garnish)
- 16 ounces salsa
- 1 ½ cups chicken broth
- 2 cups shredded cheddar cheese (or cheese blend)
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons garlic powder
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish to prevent sticking.
- Combine Ingredients: In the greased baking dish, add the uncooked rice, sweet corn, black beans, diced green bell pepper, chicken breast chunks, chopped cilantro, and salsa. Stir everything thoroughly to combine all flavors.
- Add Broth and Spices: Pour the chicken broth over the mixture. Sprinkle chili powder, ground cumin, and garlic powder evenly. Stir once again so the spices are well distributed.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour. This allows rice and chicken to cook completely while absorbing the flavors.
- Add Cheese and Bake Uncovered: Remove the foil and evenly sprinkle the shredded cheddar cheese over the casserole. Return it to the oven and bake uncovered for another 10 to 15 minutes, until the cheese has melted and is bubbly.
- Rest the Casserole: Turn off the oven and slightly open the oven door. Let the casserole rest inside for 5 to 10 minutes. This helps it set and makes serving easier.
- Garnish and Serve: Garnish with additional chopped cilantro or green onions if desired. Serve warm and enjoy your hearty Mexican chicken casserole.
Notes
- Use fresh salsa for best flavor, or your favorite store-bought option.
- For a spicier kick, add diced jalapeños or a pinch of cayenne pepper with the spices.
- Feel free to substitute cheddar cheese with Monterey Jack or a Mexican cheese blend.
- If you prefer, brown the chicken lightly on the stovetop before adding to the casserole for extra flavor.
- This casserole reheats well and can be stored in the fridge for up to 3 days.
- To make it gluten free, ensure the salsa and chicken broth are gluten free.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
