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Mexican Chicken and Rice Casserole is a one pan meal that is packed with flavor and makes the perfect meal for busy weeknights. Creamy, cheesy and ready in 35 minutes!

A skillet filled with cheesy Mexican Chicken and taco rice, topped with melted cheese and cilantro, surrounded by fresh ingredients like avocado, tomato, onion, lime, and a colorful napkin, with empty plates and utensils nearby.
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Why You’ll Love this Mexican Chicken and Rice Casserole Recipe!

A woman with long dark hair, wearing earrings and a burgundy top, smiles at the camera in front of a textured, beige background.

This Mexican Chicken and Rice Casserole has become one of my go-to weeknight dinners. It’s the perfect blend of creamy comfort and tex-mex flavor flavor, and I love how easy it is to throw together on a busy night.

With tender chicken, rice, corn, beans, and melty cheese, it’s a hearty, family-friendly meal that my family requests week after week! This one-pan meal makes cleanup a breeze and prep time is minimal. The best part is that it is completely customizable by adjusting the spice, toppings, and ingredients to taste. The perfect casserole for even picky eaters.

The next time you need a meal make this delicious casserole! You may even like to make Crock Pot Mexican Casserole or Taco Casserole.

Ingredients

Various ingredients for a flavorful Mexican Chicken and Rice Casserole are arranged on a white surface, including cubed raw chicken, shredded cheese, black beans, corn, rice, diced tomatoes, broth, onions, garlic, oil, taco seasoning, salt, and pepper.
  • Olive Oil – Use oil of your choice
  • Chicken Breast – You can also use chicken tenders, chicken thighs or rotisserie chicken
  • Diced Onion – Chop and freeze onion ahead of time
  • Minced Garlic – Learn How to Mince Garlic Cloves
  • Chicken Broth – See Chicken broth substitutes
  • Uncooked White Rice – Use uncooked long grain white rice
  • Diced Tomatoes with green chilies – You can use a can of Rotel
  • Black beans – Drain and rinse beans. Substitute with pinto beans
  • Corn – We used frozen corn
  • Taco Seasoning – Use packet or make Homemade Taco Seasoning Recipe
  • Mexican Cheese Blend – We recommend using freshly shredded cheese. Substitute with cheddar cheese

Scroll to the recipe card for the full recipe details.

How to Make Mexican Chicken and Rice Casserole

A white skillet with diced raw chicken, chopped onions, and seasonings being stirred with a wooden spatula—perfect beginnings for a flavorful Chicken and Rice dish—sits next to a colorful striped kitchen towel on a marble surface.

Step 1 – Heat the olive oil in a large skillet over medium-high heat. Add the chicken and onions. Season the chicken with salt and pepper.

A white skillet filled with cooked, seasoned Mexican Chicken pieces in a light sauce is being stirred with a wooden spoon. A colorful striped towel sits beside the skillet on a white marble surface.

Step 2 – Add the minced garlic and cook for 1 minute until you can smell the garlic. Stir in the chicken broth and scrape any brown bits off the bottom of the pan.

A skillet on a white marble countertop holds a flavorful Mexican Chicken and Rice casserole with black beans, corn, diced tomatoes, taco seasoning, and chicken. A wooden-handled spoon rests inside, with a colorful striped cloth beside the pan.

Step 3 – Stir the rice, beans, corn and taco seasoning.

A skillet with a glass lid sits on a white marble surface next to a colorful striped cloth. Inside, the visible mixture of food, including corn and other ingredients, hints at a flavorful Mexican Casserole ready to be enjoyed.

Step 4 – Bring the mixture just to a boil. Cover, reduce the heat to low, and cook for 15 minutes until the rice is tender and most of the liquid is absorbed.

A skillet filled with a colorful Mexican Chicken and Rice casserole—tender chicken, black beans, corn, diced tomatoes, and shredded cheese. A wooden spoon rests inside the pan, with a striped cloth beside it on a white marble surface.

Step 5 – Remove from heat, stir in 1 cup of the shredded cheese and top with the remaining cheese.

A skillet filled with a cheesy rice casserole topped with shredded cheese sits on a white marble surface, next to a colorful striped kitchen towel.

Step 6 – Cover and let sit for a few minutes until the cheese melts. Serve warm and enjoy!

A round casserole dish filled with cheesy baked Mexican Rice Casserole, surrounded by a colorful striped napkin, a plate with forks, a small bowl of shredded cheese, and fresh ingredients like lime, cilantro, avocado, tomato, and garlic.
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A spoon lifts a cheesy, baked Mexican Chicken and Rice Casserole from the dish, revealing melted cheese, chicken, black beans, corn, rice, and diced tomatoes.

Mexican Chicken and Rice Casserole

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Mexican Chicken and Rice Casserole is a one pan meal that is packed with flavor and makes the perfect weeknight meal. Creamy, cheesy and ready in 35 minutes!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Cuisine Mexican
Course Main Course
Calories 507
Author Carrie Barnard

Ingredients

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Instructions

  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken and onions. Season the chicken with salt and pepper.
  • Add the minced garlic and cook for 1 minute until you can smell the garlic.
  • Stir in the chicken broth and scrape any brown bits off the bottom of the pan.
  • Stir the rice, beans, corn and taco seasoning.
  • Bring the mixture just to a boil. Cover, reduce the heat to low, and cook for 15 minutes until the rice is tender and most of the liquid is absorbed.
  • Remove from heat, stir in 1 cup of the shredded cheese and top with the remaining cheese. Cover and let sit for a few minutes until the cheese melts.
  • Serve warm and enjoy!

Recipe Notes

Recipe Tips
  • Cooking Rice – While the rice is cooking, stir approximately every 4-5 minutes to make sure that the rice is not sticking to the bottom of the pan and nothing is burning. Cooking time will vary.
  • Rest Rice – Allowing the casserole to rest for 5-10 minutes before serving so that the rice can absorb any remaining liquid and makes it easier to serve.
  • Make Ahead – Assemble early, refrigerate, and bake when ready.
Variations Ideas
  • Rice – You can also make this casserole with brown rice or minute rice but we recommend cooking before mixing in with the other ingredients.
  • Creamier Version – Add ½ cup cream cheese before baking.
  • Vegetarian Version – Skip chicken and add extra beans or roasted veggies.
  • Make it Spicy – Mix in chopped jalapeños or hot sauce.

Nutrition Facts

Calories 507kcal, Carbohydrates 53g, Protein 44g, Fat 14g, Saturated Fat 6g, Polyunsaturated Fat 1g, Monounsaturated Fat 5g, Trans Fat 0.01g, Cholesterol 97mg, Sodium 909mg, Potassium 943mg, Fiber 8g, Sugar 2g, Vitamin A 394IU, Vitamin C 9mg, Calcium 486mg, Iron 3mg

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Serving Recommendations

Frequently Asked Questions

Do I Cook Rice Before Adding to Skillet?

No, there is no need to cook the rice. The broth that is added will cook the rice tender with the other ingredients.

How to Store Leftover Mexican Casserole

Store leftovers in an airtight container for up to 5 days in the refrigerator. Reheat leftovers in the oven or in the microwave.

Can I Freeze Mexican Casserole?

Yes, you can prepare casserole and then place in a freezer safe container for up to 2 months. Thaw in the fridge when ready to reheat.

A white skillet filled with a cheesy Mexican Chicken casserole mixed with black beans, corn, and diced tomatoes. A serving spoon lifts a portion, showing melted cheese stretching. Fresh cilantro and a lime are in the background.

More Easy Mexican Casseroles

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About the Author

Hi, I’m Carrie Barnard — a professional food blogger with over 14 years of experience helping busy families make dinner fast, easy, and affordable.

At Eating on a Dime, I share simple, budget-friendly recipes that are tested in my own kitchen and approved by my 8 kids. With millions of readers each month, I’m here to help you cook real food for real families — without the stress.

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