Why You’ll Love This Recipe
This casserole brings together all your favorite Tex-Mex ingredients in a hearty, family-friendly meal. With juicy chicken, colorful veggies, flavorful spices, and a cheesy topping, it’s a comforting and filling option that’s both simple to prepare and incredibly delicious. Best of all, it’s easy to customize based on what you have in your pantry.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken (shredded or diced)
- Cooked rice (white or brown)
- Black beans (drained and rinsed)
- Corn (frozen or canned)
- Rotel or diced tomatoes with green chilies
- Sour cream
- Shredded cheddar or Mexican cheese blend
- Taco seasoning
- Green onions (optional, for garnish)
- Cilantro (optional, for garnish)
Directions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine cooked chicken, rice, black beans, corn, Rotel, sour cream, and taco seasoning. Mix until everything is well coated.
- Transfer the mixture to a greased 9×13-inch baking dish and spread it out evenly.
- Sprinkle shredded cheese over the top.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it sit for 5 minutes.
- Garnish with chopped green onions and cilantro before serving, if desired.
Servings and timing
This recipe makes about 6 servings.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Variations
- Spicy twist: Add chopped jalapeños, chipotle peppers, or hot sauce for extra heat.
- Creamier version: Mix in cream cheese for a richer texture.
- Add veggies: Sautéed bell peppers, onions, or zucchini make great additions.
- Use quinoa: Swap rice with cooked quinoa for added protein and texture.
- Make it meatless: Omit the chicken and add extra beans or vegetables for a vegetarian version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions or warm the entire dish in the oven at 350°F until heated through.
This casserole also freezes well. Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use uncooked rice in this recipe?
No, this recipe requires pre-cooked rice. Using uncooked rice would affect the texture and cooking time.
What kind of chicken works best?
Cooked, shredded rotisserie chicken is quick and flavorful, but you can use any cooked chicken—grilled, baked, or leftover.
Can I make this dish ahead of time?
Yes, you can assemble it ahead and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time.
Is it possible to make this casserole in a slow cooker?
Yes, mix all ingredients (except cheese) and cook on low for 4–5 hours. Add cheese at the end and let it melt before serving.
Can I substitute Greek yogurt for sour cream?
Yes, plain Greek yogurt works well as a healthier alternative to sour cream.
Can I use brown rice instead of white?
Absolutely. Just make sure it’s fully cooked before mixing it into the casserole.
What cheese is best for this casserole?
Cheddar, Monterey Jack, or a Mexican blend cheese all melt well and complement the flavors.
How do I keep the casserole from drying out?
Make sure the mixture is well combined and moist before baking. Covering with foil during baking can also help retain moisture.
Can I make this casserole dairy-free?
Yes, use a dairy-free sour cream and cheese alternative for a dairy-free version.
What toppings go well with Fiesta Chicken and Rice Casserole?
Try avocado slices, diced tomatoes, green onions, crushed tortilla chips, or a squeeze of lime juice.
Conclusion
Fiesta Chicken and Rice Casserole is a flavorful, filling, and easy-to-make dish that brings the party to your dinner table. With just a handful of ingredients and minimal prep, it’s perfect for any night of the week. Whether you’re feeding a family or looking for leftovers that reheat like a dream, this recipe is sure to become a regular in your rotation.
PrintFiesta Chicken and Rice Casserole
Fiesta Chicken and Rice Casserole is a one-dish Tex-Mex inspired meal loaded with tender chicken, rice, beans, corn, and cheese. It’s comforting, flavorful, and perfect for weeknights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Gluten Free
Ingredients
- 2 cups cooked chicken (shredded or diced)
- 2 cups cooked white or brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned, drained)
- 1 can (10 oz) Rotel or diced tomatoes with green chilies
- 1/2 cup sour cream
- 1 packet taco seasoning
- 1 1/2 cups shredded cheddar or Mexican cheese blend
- Optional: chopped green onions, for garnish
- Optional: chopped cilantro, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the cooked chicken, rice, black beans, corn, Rotel, sour cream, and taco seasoning. Stir until well mixed.
- Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
- Sprinkle the shredded cheese evenly over the top.
- Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let it rest for 5 minutes.
- Garnish with chopped green onions and cilantro if desired, then serve.
Notes
- Add chopped jalapeños or hot sauce for a spicy version.
- Use Greek yogurt instead of sour cream for a healthier alternative.
- Mix in sautéed veggies like bell peppers or zucchini for extra nutrition.
- Swap rice with cooked quinoa for a protein-rich twist.
- To prevent dryness, ensure mixture is moist and cover with foil if needed.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
