Mexican Chicken and Rice Bake

Mexican Chicken and Rice Casserole

This Mexican chicken and rice casserole doesn’t get any easier to feed a crowd throughout the busy week. If you’ve ever had my one pot Mexican chicken and rice or Mexican chicken casserole, you’ll love this Mexican chicken bake. It may be the easiest one yet!

Why I Love This Recipe

• A one-pan meal. No need to precook the chicken or the rice, so prepping the dish to feed a crowd is super easy.
• There is so much flavor! From the tender chicken and Mexican-inspired seasonings to the beans, peppers, cheese, and salsa.

Find the full printable recipe with specific measurements below.

• Chicken broth: Flavorful chicken broth is needed for the rice to absorb and cook.
• Chicken breast: Trim any excess fat and then cut the boneless skinless chicken breast into 1-inch pieces.
• Long grain rice: Different types of rice have different cooking times. I find long grain white rice has just the right cooking time for this recipe. No need to cook it first, but thoroughly rinsing it makes rice fluffier.
• Onion, garlic, bell pepper: Onion, bell pepper, and minced garlic add flavor.
• Taco seasoning: If you prefer homemade spice blends, I have an easy taco seasoning recipe I keep handy.
• Black beans: Drain and rinse the beans.
• Rotel and salsa: Use original Rotel or mild. Homemade restaurant style salsa is one of my favorite ways to spruce up this Mexican chicken with rice.
• Shredded cheddar cheese: Freshly grate the cheddar from a block of cheese.
• For garnish: Fresh cilantro or green onions and pico de gallo.

How to Make Mexican Chicken and Rice Bake

Microwave the broth for a couple of minutes until hot. Then, add the rest of the ingredients (except the shredded cheese) to a 9×13 casserole dish. Pour broth over top.

Stir everything together and cover the dish with foil. Bake at 400°F for 35 minutes then remove the foil, stir then sprinkle the top with cheese and bake uncovered for 15 minutes until the cheese is melty, bubbly, and browned.

Recipe Tips and Variations

• If you can’t get your hands on a can of Rotel, use regular diced tomatoes instead.
• Canned corn is a great addition.
• Swap the cheddar cheese for a Mexican cheese blend.
• Boneless chicken thighs can be used instead of chicken breast.
• You can make this with ground beef, chicken, or turkey, but you will need to brown the meat first.
• Serve with sour cream, avocados, black olives, jalapeños, and tortilla chips.

Storing

• Store: Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.
• Freeze: This Mexican casserole with chicken and rice freezes beautifully. Transfer it to a freezer-safe container and keep frozen for up to 2 months. Thaw it overnight in the fridge and reheat in the microwave, the oven, or a skillet. So easy!