Cheesy Fiesta Chicken and Rice Casserole
This Cheesy Fiesta Chicken and Rice Casserole is a bold, flavorful, and satisfying dish that combines tender chicken, seasoned rice, black beans, corn, and bell peppers, all smothered in a creamy, cheesy sauce. It’s a perfect one-dish meal that brings a taste of Tex-Mex flavors to your dinner table. This casserole is easy to make and great for meal prep, potlucks, or a comforting family dinner.
Time Breakdown
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: ~45 minutes
Ingredients
For the Casserole:
2 cups cooked rice (white, brown, or long-grain)
2 cups cooked shredded chicken (rotisserie works well)
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 cup bell peppers, diced (red, yellow, or green)
1 small red onion, diced
1 can (10 oz) Rotel tomatoes with green chilies, drained
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (optional, for extra spice)
For the Cheesy Sauce:
1 can (10 oz) cream of chicken soup (or cream of mushroom)
½ cup sour cream (or Greek yogurt)
½ cup milk
2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, or pepper jack)
For Topping:
1 cup crushed tortilla chips (or crushed Doritos for extra crunch)
½ cup shredded cheese
¼ cup chopped fresh cilantro (for garnish)
Instructions
Step 1: Preheat & Prep
1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Cook the rice according to package instructions if not already prepared.
Step 2: Mix the Filling
1. In a large bowl, combine cooked rice, shredded chicken, black beans, corn, bell peppers, red onion, and Rotel tomatoes.
2. Add chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and cayenne (if using). Stir to combine.
Step 3: Make the Cheesy Sauce
1. In a separate bowl, mix cream of chicken soup, sour cream, and milk until smooth.
2. Stir in 2 cups of shredded cheese until combined.
Step 4: Assemble the Casserole
1. Pour the cheesy sauce mixture into the bowl with the rice and chicken mixture. Stir until everything is evenly coated.
2. Transfer the mixture into the prepared baking dish and spread evenly.
3. Sprinkle crushed tortilla chips on top, followed by ½ cup of shredded cheese.
Step 5: Bake & Serve
1. Cover loosely with foil and bake for 20 minutes.
2. Remove foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
3. Let the casserole rest for 5 minutes, then garnish with fresh cilantro and serve!
Notes & Variations
Make it Healthier: Use brown rice, low-fat sour cream, and reduced-fat cheese.
Spice It Up: Add chopped jalapenos or hot sauce to the mixture.
Vegetarian Version: Skip the chicken and add extra beans or sauteed mushrooms.
Gluten-Free: Use a gluten-free soup substitute and check labels on ingredients.
Make Ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake when ready.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Questions & Answers
Q: Can I use rotisserie chicken?
A: Yes! Rotisserie chicken is a great time-saving option and adds extra flavor.
Q: Can I freeze this casserole?
A: Yes! Assemble without the chips, cover tightly, and freeze for up to 3 months. Bake from frozen at 350°F for 45 minutes.
Q: What’s the best cheese for this dish?
A: A mix of cheddar and Monterey Jack works great, but you can use pepper jack for a spicier kick.
Q: Can I make this in a slow cooker?
A: Yes! Cook on low for 3-4 hours or high for 2 hours, then add chips and cheese on top for the last 20 minutes.
Q: How do I make it less spicy?
A: Skip the cayenne and use mild Rotel tomatoes instead of the spicy variety.
Nutritional Information
Calories: ~450
Protein: ~28g
Carbohydrates: ~45g
Fiber: ~6g
Fats: ~18g
Saturated Fat: ~9g
Sodium: ~850mg
Sugar: ~5g