Description
This Mexican Chicken Casserole is a flavorful, comforting one-dish meal that combines tender chicken, seasoned rice, black beans, and corn, all topped with melted cheddar cheese and zesty salsa. Perfectly baked to create a harmonious blend of textures and spices, it’s an easy and satisfying dinner that the whole family will enjoy.
Ingredients
Units
Scale
Rice and Seasonings
- 1 cup uncooked long grain white rice
- 1 teaspoon minced garlic
- 1/2 cup chopped onion
- 1 cup chicken broth
Chicken and Vegetables
- 1.5 lbs chicken breasts, cut into 1 inch cubes
- 1 cup black beans, cooked, rinsed, and drained
- 1 cup frozen corn, defrosted
Flavors and Toppings
- 16 oz jarred salsa
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 cup cheddar cheese
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Prepare the rice base: In a large 12×9 inch casserole dish, combine the uncooked rice, minced garlic, chopped onion, and chicken broth. Stir these ingredients gently until everything is evenly mixed to form the base layer of the casserole.
- Add the main ingredients: Layer the cubed chicken breasts, black beans, corn, salsa, chili powder, and paprika on top of the rice mixture. Ensure that the rice remains at the bottom, covered by the other ingredients, so it can cook thoroughly during baking.
- Top with cheese: Sprinkle 1 cup of cheddar cheese evenly over the casserole to add richness and a gooey, melted topping.
- Cover and bake: Cover the dish with foil or a lid and bake in the preheated oven for 45 minutes. This step allows the rice to cook and the chicken to become tender.
- Bake uncovered: Remove the cover and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly with a slightly golden top.
Notes
- Use cooked or canned black beans to save preparation time, ensuring they are rinsed and drained well to avoid excess moisture.
- Defrost frozen corn beforehand to ensure even cooking and prevent extra water in the casserole.
- Covering the casserole during the first part of baking is essential to allow the rice to absorb liquid and cook properly.
- For added heat, increase the chili powder or add a pinch of cayenne pepper.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- You can substitute cheddar cheese with Monterey Jack or a Mexican cheese blend for different flavors.
