Name: Baked Mexican Chicken and Rice Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 pound chicken breasts (cooked and chopped); 3.5 cups cooked long grain rice (or brown rice); 2 cups Homemade Salsa Verde (or store-bought like mild Herdez); 0.5 cups sour cream; 1.5 cups shredded Monterrey Jack cheese; 1.5 cups sharp cheddar cheese; 15 oz sweet corn (rinsed and drained); 14 oz mild diced green chilies; 0.33 cups honey; 0.5 cups lime juice; 2 teaspoons chili powder; 1 teaspoon onion powder; 1 teaspoon garlic powder; 0.5 teaspoon salt; 0.5 teaspoon smoked paprika; 0.5 teaspoon cumin; 0.5 teaspoon chipotle powder; 0.25 teaspoon cayenne pepper (optional for more heat); 1 cups Tortilla chips; 0.5 cups sour cream; 1 bunch cilantro; 1 each Avocados

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There’s something incredibly comforting about a warm plate of Baked Mexican Chicken and Rice Casserole. The kind of meal that wraps around you like a cozy blanket. I remember the first time I made this dish for my family; the aroma filled the kitchen, instantly transporting us to a bustling Mexican fiesta. I had just returned from a long day at work, feeling exhausted yet determined to make something special. I wanted to create a meal that was not only satisfying but also bursting with flavors. As the cheese melted to perfection and the flavors danced together, I knew I had struck gold with this recipe. It quickly became a staple in our household, serving as a reminder of family gatherings and happy moments.

Recipe Snapshot

Total Time:
40 mins

Prep Time:
10 mins

Cook Time:
30 mins

Difficulty:
Medium

Calories:
480 kcal

Protein:
30 g

Diet:
Gluten-Free

Fat:
20 g

Tools Used:
Wooden Spoon, Cutting Board, Whisk, Oven, Mixing Bowl, Chef’s Knife, Baking Sheet

Why We Love This Baked Mexican Chicken and Rice Casserole

It’s a One-Pot Wonder

One of the standout features of Baked Mexican Chicken and Rice Casserole is its simplicity. Everything comes together in one dish, meaning less cleanup afterward. I love how it allows me to enjoy the meal with my family rather than being buried in the kitchen doing the dishes!

Great for Meal Prep

This recipe is perfect for busy weeknights. You can prepare it ahead of time, pop it in the fridge, and then bake it for dinner when you’re ready. It’s a lifesaver for those hectic evenings when you want something delicious but don’t have the time to cook from scratch.

Loaded with Flavor

The vibrant combination of flavors in this casserole is what sets it apart. The sweetness of the corn, the tanginess of the salsa verde, and the richness of the cheeses create a symphony in every bite. The spices add just the right amount of warmth and depth, making every mouthful a delightful experience.

Family-Friendly

Kids and adults alike love this dish. I’ve made it numerous times for family gatherings, and it always disappears quickly. The cheesy goodness paired with the tender chicken and rice makes it a hit for picky eaters, ensuring everyone leaves the table satisfied.

Versatile and Customizable

Another reason I adore Baked Mexican Chicken and Rice Casserole is its versatility. You can easily adjust the ingredients to suit your family’s preferences. Want to add more vegetables? Go for it! Prefer a spicier kick? Just add some extra chili powder. The possibilities are endless, which keeps the dish exciting every time I make it.

Perfect for Leftovers

This casserole reheats beautifully, making it ideal for lunch the next day. When I pack leftovers for work, I get excited just thinking about enjoying the rich flavors again. It’s a meal that keeps on giving, making it a fantastic choice for any day of the week.

What You’ll Need for Baked Mexican Chicken and Rice Casserole

The ingredients for Baked Mexican Chicken and Rice Casserole are a harmonious blend of flavors and textures. Each component plays a crucial role in creating the comforting and satisfying meal that we all love. From the tender chicken to the creamy cheeses and zesty salsa verde, it’s a beautiful medley of essentials that work together seamlessly.

1 pound chicken breasts, cooked and chopped – The star of the show, providing protein and heartiness to the dish.
3 1/2 cups cooked long grain rice or brown rice – Acts as the foundation, absorbing all the delicious flavors.
2 cups Homemade Salsa Verde (or store-bought like mild Herdez) – Adds a tangy, fresh kick that elevates the entire casserole.
1/2 cup sour cream – Contributes a creamy texture and a hint of tanginess, balancing the flavors.
1 1/2 cups shredded Monterrey Jack cheese – Melts beautifully to create a gooey layer of cheesy goodness.
1 1/2 cups sharp cheddar cheese – Provides a rich and strong flavor that complements the dish wonderfully.
15 oz. can sweet corn, rinsed and drained – Adds sweetness and a pleasant crunch.
14 oz. can mild diced green chilies – Gives a subtle heat and depth of flavor.
1/3 cup honey – A touch of sweetness to balance the spices.
1/2 cup lime juice – Brightens the dish with a citrusy zing.
2 teaspoons chili powder – Adds warmth and a hint of spice.
1 teaspoon EACH onion powder, garlic powder – Brings depth and savory notes to the casserole.
1/2 teaspoon EACH salt, smoked paprika, cumin, chipotle powder – Essential spices that enhance the overall flavor profile.
1/4 teaspoon cayenne pepper (optional for more heat) – For those who like to turn up the heat!
Tortilla chips – Perfect for serving alongside the casserole for added crunch.
sour cream – A delightful topping that adds creaminess.
cilantro – Fresh and vibrant, it makes for a beautiful garnish.
Avocados – Creamy and rich, they add a delicious element to the meal.

The Process for Making Baked Mexican Chicken and Rice Casserole

Making your own Baked Mexican Chicken and Rice Casserole is incredibly rewarding, and it’s easier than you might think! With just a few simple steps, you’ll have a delicious meal that’s sure to please everyone at the table. Let’s dive into the process together!

Preheat your oven to 350F degrees, ensuring it’s hot enough to perfectly bake the casserole.
In a very large bowl, whisk together the marinade ingredients, which include the honey, lime juice, and all the spices. This step is crucial as it adds depth to the chicken. Make sure it’s mixed well, so all flavors are combined.
Add the cooked and chopped chicken to the marinade. Let it marinate for about 10 minutes. You’ll notice how the marinade clings to the chicken, enhancing its flavor.
While the chicken is marinating, it’s time to mix the cheeses together. Combine the Monterrey Jack and cheddar cheese in a bowl. This creates a cheesy blend that melts beautifully.
Once the chicken has marinated, add two cups of the cheese mixture, salsa verde, cooked rice, sour cream, green chilies, and corn into the bowl. Stir everything together until evenly combined. The mixture may seem a little wet, but that’s completely normal!
Next, transfer the chicken and rice mixture into a 9 x 13 casserole dish. Make sure it’s spread evenly to ensure even cooking.
Top the casserole with the remaining cheese mixture, creating a golden crust when baked.
Place the casserole in the oven and bake for 30 minutes. You’ll know it’s ready when it’s hot in the center and bubbling.
For an extra touch, switch to broil for a few minutes until the cheese is golden and bubbly. Keep an eye on it, as this can happen quickly!
Remove from the oven and let it cool slightly before serving. This allows the flavors to settle and makes it easier to serve.
When serving, feel free to add your desired garnishes, such as sour cream, cilantro, and avocados. Enjoy every cheesy, flavorful bite!

Things Worth Knowing

Keep an eye on your cheese while broiling to prevent it from burning.
Marinating the chicken allows the flavors to infuse better, so don’t skip this step.
Using leftovers? This casserole still tastes just as good, even the next day.
If you want to add more veggies, consider adding bell peppers or zucchini to the mix for a nutritious boost.

Substitutions and Tips

When it comes to making Baked Mexican Chicken and Rice Casserole, it’s always good to have a few ideas up your sleeve. Here are some helpful tips to make the most out of this dish!

Storage: Leftovers can be stored in an airtight container in the fridge for up to three days.
Freezing: You can freeze this casserole before baking. Just cover it tightly and store it for up to three months. Thaw it overnight before baking.
Pairing: Serve with a simple side salad or some black beans for a complete meal.
Customization: Feel free to add any of your favorite veggies or beans to the mix for added nutrition.
Garnishing: Fresh herbs like parsley or even a squeeze of extra lime can elevate the flavor even more.

Serving Options for Baked Mexican Chicken and Rice Casserole

When it comes to serving your Baked Mexican Chicken and Rice Casserole, there are numerous delicious ways to enjoy this dish.

Weeknight Dinner: This casserole is perfect for a quick weeknight meal that requires minimal effort but maximum flavor.
Game Day: Serve it during game day gatherings with tortilla chips on the side for easy snacking.
Family Gatherings: A great dish for potlucks or family get-togethers, as it can serve a crowd and is loved by all.
Lunch Leftovers: Pack a portion for lunch; it tastes just as good the next day!
Seasonal Pairings: In the summer, serve it with fresh corn on the cob, while in winter, a warm corn salad pairs beautifully.
Garnishing: Don’t forget to add fresh toppings like cilantro, sour cream, and avocados for an added burst of flavor.

FAQ

Using frozen chicken is a great option if you’re pressed for time. Just ensure to thaw it completely before cooking. You can either defrost it overnight in the refrigerator or quickly thaw it using the microwave. Once thawed, you can proceed with the recipe as instructed. Frozen chicken can actually be just as flavorful when cooked properly!

The spice level of the Baked Mexican Chicken and Rice Casserole can be adjusted according to your preferences. The recipe calls for mild diced green chilies and chili powder, making it relatively mild. However, if you enjoy a bit more heat, feel free to add additional spices like cayenne pepper or use spicy salsa. Taste as you go to find your perfect balance!

Absolutely! You can easily transform the Baked Mexican Chicken and Rice Casserole into a vegetarian dish. Substitute the chicken with cooked beans, such as black beans or pinto beans. Additionally, you can add extra vegetables like bell peppers, zucchini, or corn to enhance the flavor. Just make sure to adjust the cooking time as needed!

Leftovers should be stored in an airtight container in the refrigerator. They will last for up to three days. If you want to keep them longer, consider freezing the casserole before baking. Just cover it tightly and store it for up to three months. When ready to eat, thaw overnight in the fridge and bake as per instructions!

Conclusion

The Baked Mexican Chicken and Rice Casserole is a true family favorite, combining delicious flavors and comfort all in one dish. It’s perfect for busy weeknights, gatherings, or simply when you’re craving something special. I encourage you to try this recipe and experience how it can bring joy to your table. Trust me, you won’t regret making this delightful dish!