Cheesy Taco Chicken Rice Casserole
A one-pan comfort dish that’s cheesy, saucy, and perfect for busy weeknights, made with rotisserie chicken and taco flavoring.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
- 2 cups cooked, shredded chicken (rotisserie or poached)
- 1 cup uncooked long-grain white rice
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen and thawed or canned, drained)
- 1 cup diced tomatoes (canned with liquid drained or fresh)
- 2 cups chicken broth (use low-sodium if preferred)
- 1/2 cup sour cream (for topping)
- 1/4 cup chopped fresh cilantro (for finishing)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray or a light coating of oil.
- In a large bowl, add the cooked, shredded chicken. Sprinkle in the uncooked rice and the taco seasoning, tossing so the rice is lightly coated with seasoning.
- Stir in 1 cup of the shredded cheddar cheese, the drained black beans, corn, and diced tomatoes. Pour in the chicken broth and mix until everything is evenly combined.
- Transfer the mixture into the prepared casserole dish and spread it into an even layer. Cover the dish tightly with aluminum foil.
- Bake covered for 45 minutes. Carefully remove the foil, stir the casserole gently to redistribute any liquid, and then sprinkle the remaining 1 cup of cheddar cheese over the top.
- Bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden and the rice is tender.
- Let the casserole rest for 5–10 minutes before serving. Dollop with sour cream and finish with chopped cilantro.
Notes
Leftovers are great for meal prep and can be reheated easily. This dish is also freezer-friendly.