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Mexican Chicken & Rice Casserole

Here's how you make Mexican Chicken & Rice Casserole
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  • Servings: 8
  • Prep: 10m
  • Cook: 20-25m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1/2 pound cooked boneless skinless chicken thighs (about 4 thighs cooked or 2 large breasts, cooked, I prefer grilled chicken, I always make extra and freeze it for other recipes)
  • 2 cups cooked rice (brown or white, I use brown)
  • 1 1/2 cups black beans (canned drained and rinsed, or just use a can size that is to your liking)
  • 1 cup whole kernel corn
  • 1 cup sour cream (or more as needed if mixture is too dry)
  • 1 cup salsa
  • 1 tablespoon dry taco seasoning (Old El Paso or homemade)
  • 1 teaspoon garlic powder
  • 2 cups shredded cheese (divided, Mexican blend works well if you buy pre-grated/shredded)
  • 1/4 cup green chiles (or use more or less to taste)
  • Pepper
  • Salt
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350 degrees.

  • Step 2: Combine all ingredients (using 1 cup or more of shredded cheese) in a large bowl. Mix well. Taste and adjust ingredients. If the mixture is too dry, add more sour cream.

  • Step 3: Spoon mixture in a greased 9 x 13 in. glass baking dish and spread mixture evenly. Top with remaining 1 cup (or more) of shredded cheese.

  • Step 4: Bake in preheated oven for about 20 to 25 minutes or until it is heated through.

We hope you enjoy this recipe!

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