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Mexican Chicken Casserole

A quick and easy family favorite casserole packed with flavor and warmth, featuring shredded chicken, rice, and a blend of spices topped with cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp oil A healthy option like avocado oil works wonders for flavor.
  • 1 cup finely-chopped onion Fresh onions elevate the base flavor. Yellow or red onions both work beautifully!
  • 2 tsp kosher salt (divided) Use kosher or sea salt for the best flavor.
  • 1 tbsp minced garlic Fresh garlic can make a huge difference; however, pre-minced works in a pinch.
  • 3 cups shredded rotisserie chicken An easy way to add protein; feel free to grill and shred your own if you have the time!
  • 3 tbsp chili powder Definitely don’t skip this for that authentic Mexican flavor!
  • 2 cups cooked rice Typically use brown rice for a heartier dish, but white rice works as well.
  • 1 15 oz can black beans, rinsed and drained These add great texture and protein!
  • 1 cup frozen corn Sweet corn balances the flavors perfectly.
  • 1 cup jarred salsa Choose your favorite brand! A chunky salsa is recommended for more texture.
  • 1 cup sour cream (or Greek yogurt) Either option adds creaminess and tang.
  • 3 cups shredded Mexican blend or cheddar cheese (divided) Freshly shredded cheese melts better than pre-shredded, but both work!
Optional Toppings
  • Sliced avocado
  • Fresh cilantro
  • Sliced green onion
  • Jalapeños for extra heat
  • Extra salsa or sour cream for drizzling

Method
 

Preparation
  1. Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray or oil. Lining with parchment paper makes for easy cleanup.
  2. Heat 2 tbsp oil in a Dutch oven or large skillet over medium heat. Add the onion and ½ tsp of kosher salt. Sauté for about 5 to 7 minutes until the onion is soft and golden. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the shredded chicken and 3 tbsp chili powder, stirring to coat. Cook for an additional 2 to 3 minutes to warm through.
  4. Stir in the cooked rice, black beans, frozen corn, salsa, sour cream, and remaining 1½ tsp kosher salt along with 1 cup of shredded cheese. Mix thoroughly.
  5. Spread the filling into your prepared baking dish and top with the remaining 2 cups of shredded cheese.
Baking
  1. Place the dish in the oven and bake for 20 to 25 minutes until bubbling and the cheese is golden on top. Let it cool for a few minutes before serving.
Serving
  1. Add desired toppings right before serving. Enjoy your family meal!

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. You can make the casserole a day in advance and bake before serving. Try using hot salsa or jalapeños to increase spice levels.