Description
This Mexican Chicken Casserole brings back memories of lively family dinners where everyone gathered around, scooping up big servings with smiles and seconds were always a must. It’s a vibrant one-dish wonder—flavor-packed, cheesy, and hearty enough to satisfy every appetite at the table. Easy to prep, full of bold flavors, and perfect for busy weeknights or casual gatherings.
Ingredients
1 cup uncooked long grain white rice
1 tsp minced garlic
½ cup chopped onion
1 cup chicken broth
1.5 lbs chicken breasts, cut into 1-inch cubes
1 cup black beans, rinsed and drained
1 cup frozen corn, thawed
16 oz jarred salsa
½ tsp chili powder
½ tsp paprika
1 cup shredded cheddar cheese
Instructions
Preheat oven to 375°F (190°C).
In a large baking dish, combine uncooked rice, garlic, onion, and chicken broth. Stir to distribute evenly.
Add cubed chicken, black beans, corn, salsa, chili powder, and paprika. Mix well to coat everything.
Cover tightly with foil and bake for 45–50 minutes, or until rice is tender and chicken is cooked through.
Remove foil, sprinkle with cheddar cheese, and return to oven uncovered for 5–10 minutes until melted and bubbly.
Let sit for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 410 per serving
- Sugar: 3g per serving
- Fat: 15g per serving
- Carbohydrates: 32g per serving
- Fiber: 4g per serving
- Protein: 35g per serving