Description
A hearty and flavorful Mexican Chicken Casserole made with tender chicken, rice, black beans, corn, and a zesty salsa blend, topped with melted cheddar cheese. Perfect for a comforting family dinner with a balance of protein, vegetables, and spices baked to perfection.
Ingredients
Scale
Main Ingredients
- 1 cup uncooked long grain white rice
- 1 teaspoon minced garlic
- 1/2 cup chopped onion
- 1 cup chicken broth
- 1.5 lbs chicken breasts, cut into 1-inch cubes
- 1 cup black beans, cooked, rinsed & drained
- 1 cup frozen corn, defrosted
- 16 oz jarred salsa
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 cup cheddar cheese
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for even baking.
- Prepare the casserole base: In a large 12×9 inch casserole dish, combine the uncooked rice, minced garlic, chopped onion, and chicken broth. Stir gently to mix these ingredients well while keeping the rice mostly at the bottom.
- Add the main ingredients: Layer the cubed chicken breasts, black beans, defrosted corn, jarred salsa, chili powder, and paprika on top of the rice mixture. Try to cover the rice carefully to allow it to cook evenly during baking.
- Bake the casserole: Place the casserole dish in the preheated oven and bake for approximately 1 hour, or until the rice is fully cooked and the chicken reaches a safe internal temperature of 165°F.
- Add cheese topping: About 10 minutes before the baking time is complete, remove the casserole from the oven, sprinkle the cheddar cheese evenly on top, and return to bake until the cheese melts and turns golden.
- Serve: Let the casserole rest for 5 minutes after baking, then serve warm for a flavorful and satisfying meal.
Notes
- Ensure the casserole dish is covered with foil during baking the first 50 minutes to prevent drying out, then uncover when adding cheese.
- If you prefer spicier flavors, add extra chili powder or a dash of cayenne pepper.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegetarian version, substitute chicken with extra beans or tofu and use vegetable broth.
