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Baked Mexican Chicken and Rice Casserole

This Baked Mexican Chicken and Rice Casserole is a cheesy, comforting delight packed with vibrant flavors!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 1 pound chicken breasts cooked and chopped
  • 3.5 cups cooked long grain rice or brown rice
  • 2 cups Homemade Salsa Verde or store-bought
  • 0.5 cup sour cream
  • 1.5 cups shredded Monterrey Jack cheese
  • 1.5 cups sharp cheddar cheese
  • 15 oz sweet corn canned, rinsed and drained
  • 14 oz mild diced green chilies canned
  • 0.33 cup honey
  • 0.5 cup lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon cumin
  • 0.5 teaspoon chipotle powder
  • 0.25 teaspoon cayenne pepper (optional)
  • Tortilla chips for serving
  • Sour cream for drizzling on top
  • Cilantro fresh garnish
  • Avocados sliced

Instructions

  • Preheat your oven to 350°F (175°C) so it’s ready for your casserole.
  • If you haven’t already, cook your chicken breasts until they’re no longer pink in the center. You can grill, boil, or bake them—whatever you prefer! Once cooked, chop them into bite-sized pieces.
  • In a large mixing bowl, combine the cooked chicken, cooked rice, salsa verde, sour cream, sweet corn, diced green chilies, honey, lime juice, and all the spices (chili powder, onion powder, garlic powder, salt, smoked paprika, cumin, chipotle powder, and cayenne pepper). Mix until everything is well combined.
  • Add half of the Monterrey Jack and sharp cheddar cheese into the mixture and stir to incorporate. This will help create a cheesy filling throughout the casserole.
  • Pour the mixture into a greased baking dish, spreading it evenly. Top with the remaining Monterrey Jack and sharp cheddar cheese for that golden, bubbly finish.
  • Place the dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  • Once out of the oven, let it cool for a few minutes. Serve with tortilla chips, a drizzle of sour cream, fresh cilantro, and slices of avocado for an added touch of flavor!

Equipment

  • Baking Dish
  • Mixing Bowl
  • Spoon or Spatula
  • Oven
  • Measuring cups and spoons

Notes

  • Assemble the casserole up to a day in advance and refrigerate.
  • Freeze for up to three months; thaw overnight before baking.
  • Use brown rice for a nuttier flavor and healthier option.