Description
This creamy Mexican rice and chicken dinner casserole combines tender shredded chicken, fluffy rice, melted cheddar, and spicy tomatoes in one cozy bake. It’s an easy, family-friendly casserole perfect for weeknight dinners or potlucks. Creamy, cheesy, and packed with Tex-Mex flavor, it’s sure to be your new go-to comfort food!
Ingredients
2 cups cooked shredded chicken
2 cups cooked rice (white or brown)
1 can (10 oz) Rotel tomatoes with green chilies, drained
1 cup corn kernels (fresh, canned, or frozen)
1 can (10.5 oz) cream of chicken soup
3/4 cup sour cream
1 1/2 cups shredded cheddar cheese, divided
1 packet taco seasoning
2 green onions, chopped
1/4 cup chopped fresh cilantro (optional)
Instructions
1. Preheat oven to 350°F and grease a 9×13 baking dish.
2. In a large bowl, combine shredded chicken, rice, corn, Rotel, cream of chicken soup, sour cream, taco seasoning, and half the cheddar cheese. Mix until evenly combined.
3. Transfer the mixture into the prepared baking dish and spread it out.
4. Sprinkle the remaining cheddar cheese over the top.
5. Bake uncovered for 25–30 minutes until bubbly and golden.
6. Garnish with chopped green onions and cilantro before serving.
7. Serve warm and enjoy!
Notes
Make sure the rice is fully cooked before mixing it into the casserole.
You can swap cheddar with pepper jack or a Mexican blend for extra flavor.
This recipe works great with leftover rotisserie chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 430
- Sugar: 4g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg