Fiesta Chicken and Rice Casserole

Why You’ll Love This Recipe

This Fiesta Chicken and Rice Casserole is a hearty, all-in-one meal that combines protein, grains, and vegetables in a single baking dish. It’s quick to prepare, full of zesty flavor, and completely customizable. You can use leftover chicken or rotisserie chicken to save time, and it’s freezer-friendly, making it perfect for meal prep. The creamy, cheesy texture and bold seasoning make every bite a fiesta in your mouth.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken breast, shredded or diced
• Cooked rice (white or brown)
• Black beans, drained and rinsed
• Corn kernels (fresh, canned, or frozen)
• Diced tomatoes with green chilies (such as Rotel)
• Cream of chicken soup or cream of mushroom soup
• Sour cream
• Shredded cheddar cheese
• Taco seasoning
• Olive oil or cooking spray
• Fresh cilantro or green onions for garnish (optional)

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
2. In a large mixing bowl, combine the cooked chicken, cooked rice, black beans, corn, diced tomatoes with green chilies, cream of chicken soup, sour cream, taco seasoning, and half of the shredded cheese. Stir until everything is well mixed.
3. Pour the mixture into the prepared baking dish, spreading it out evenly.
4. Top with the remaining shredded cheese.
5. Cover with foil and bake for 20 minutes.
6. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
7. Let it cool slightly before serving. Garnish with chopped cilantro or green onions if desired.

Servings and timing

This recipe serves 6–8 people and takes about 40 minutes total—10 minutes for prep and 30 minutes for baking.

Variations

• Spicy Fiesta: Add diced jalapeños, hot sauce, or use spicy taco seasoning for extra heat.
• Healthier Option: Use brown rice, low-fat cheese, and light sour cream to reduce calories.
• Vegetarian Version: Skip the chicken and double up on beans and corn for a meatless meal.
• Mexican Street Corn Twist: Mix in cotija cheese, lime juice, and chili powder for extra flavor.
• Crunchy Topping: Sprinkle crushed tortilla chips or fried onions on top before baking for added texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave for 1–2 minutes, or reheat the entire casserole in the oven at 350°F (175°C) for about 15 minutes, covered with foil. You can also freeze the casserole (before or after baking) for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use uncooked rice in this recipe?

It’s best to use cooked rice, but you can use instant rice if you adjust the liquid and baking time accordingly.

Can I make Fiesta Chicken and Rice Casserole ahead of time?

Yes, assemble it up to a day ahead, cover, and refrigerate. Bake when ready to serve.

Can I use rotisserie chicken?

Absolutely! Rotisserie chicken adds flavor and makes this recipe even easier.

What type of cheese works best?

Cheddar is classic, but Monterey Jack, Colby Jack, or a Mexican blend also melt beautifully.

How can I make this dish creamier?

Add an extra scoop of sour cream or a splash of heavy cream to the mixture before baking.

Can I freeze Fiesta Chicken and Rice Casserole?

Yes, it freezes well. Wrap tightly in foil or store in a freezer-safe container for up to 3 months.

What can I serve with this casserole?

It pairs nicely with a fresh green salad, guacamole, or tortilla chips.

How do I make it vegetarian?

Omit the chicken and add extra beans, bell peppers, or zucchini.

Can I use quinoa instead of rice?

Yes, cooked quinoa makes a great high-protein substitute for rice.

How do I prevent the casserole from drying out?

Cover it with foil while baking and don’t overbake—it should stay moist and creamy.

Conclusion

Fiesta Chicken and Rice Casserole is the perfect blend of comfort and flavor—creamy, cheesy, and bursting with Tex-Mex flair. It’s a versatile, satisfying dish that’s easy to prepare and sure to become a weeknight favorite. Serve it with your favorite toppings and enjoy a delicious, crowd-pleasing meal any night of the week.

Fiesta Chicken and Rice Casserole

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Fiesta Chicken and Rice Casserole is a cheesy, Tex-Mex inspired comfort dish packed with tender chicken, seasoned rice, beans, corn, and zesty flavors—all baked together in one easy, family-friendly meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6–8 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Tex-Mex
• Diet: Halal

Ingredients

• 3 cups cooked chicken breast, shredded or diced
• 3 cups cooked rice (white or brown)
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
• 1 can (10.5 oz) cream of chicken or cream of mushroom soup
• 1 cup sour cream
• 2 cups shredded cheddar cheese, divided
• 1 packet (1 oz) taco seasoning
• 1 tbsp olive oil or cooking spray
• Fresh cilantro or green onions, for garnish (optional)

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Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
2. In a large mixing bowl, combine cooked chicken, rice, black beans, corn, diced tomatoes with green chilies, cream of chicken soup, sour cream, taco seasoning, and half of the shredded cheese. Stir until well blended.
3. Transfer the mixture to the prepared baking dish and spread evenly.
4. Top with the remaining shredded cheese.
5. Cover with foil and bake for 20 minutes.
6. Remove foil and bake for an additional 10–15 minutes, until the cheese is melted and bubbly.
7. Allow to cool slightly before serving. Garnish with chopped cilantro or green onions if desired.

Notes

• Use rotisserie chicken for convenience and extra flavor.
• For a spicier version, use spicy taco seasoning or add jalapeños.
• Make it vegetarian by omitting chicken and adding more beans and veggies.
• Freeze before or after baking for up to 3 months—thaw overnight before reheating.
• Cover with foil during baking to keep the casserole moist and creamy.

Nutrition

• Serving Size: 1 cup
• Calories: 450
• Sugar: 4g
• Sodium: 980mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 95mg