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This Mexican Chicken and Rice Casserole is a perfect choice for any weeknight dinner! Filled with protein, vegetables, and gooey cheese, it’s a comforting, nutritious, and kid-friendly meal. This recipe is a staple in my kitchen, and it’s gluten-free with the option to make it low-carb!
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Similar Recipes
This Mexican-inspired chicken and rice casserole is a versatile and crowd-pleasing dish that suits any night of the week. The combination of ground chicken, colorful vegetables, fluffy rice, and melted cheese offers a mildly spiced yet kid-friendly meal option.
The addition of BBQ sauce provides a sweet and smoky flavor profile, enhancing the overall taste. The inclusion of corn and tomatoes adds a refreshing touch to the dish. This casserole is a great way to utilize leftover or rotisserie chicken when time is limited.
Nutritious, high in protein, fiber, and calcium, this chicken rice casserole is a wholesome dinner choice that you’ll keep coming back to. Refer to the notes below for instructions on creating a low-carb version!
I typically serve it with a side salad comprising avocado, tomato, cilantro, and onions, along with a dollop of sour cream and some hot sauce.
👩🍳 Love Tex-Mex or Mexican-inspired recipes? Check out my: beef burritos, Mexican ground beef casserole, Mexican stuffed sweet potatoes, corn and black bean salad, Mexican red rice, healthy baked chicken tacos or BBQ-flavored ground chicken tacos, or chorizo breakfast tacos.
What You’ll Need
For this Mexican rice and chicken casserole recipe, you will require the following ingredients. Detailed measurements can be found in the recipe card below.
- Chicken: Ground chicken mince (or substitute with cooked, shredded chicken or rotisserie).
- Veggies: Onion, carrot, celery, bell pepper, and garlic – these form a flavorful base and add extra nutrients. Tomatoes provide acidity and juiciness. Sweet corn is optional but recommended for added texture.
- Spices & Flavorings: Smoked paprika, cumin, oregano, and coriander (for a warm, Mexican-inspired taste). BBQ sauce (for a smoky-sweet kick).
- Rice: Medium-grain white rice is preferable, but any type works. The recipe calls for raw rice, but pre-cooked rice can be used to save time. For a low-carb option, substitute with cauliflower rice (3-4 cups).
- Cheese: Cheddar (or opt for a Mexican cheese blend for enhanced flavor).
- Fresh salsa: Tomato, avocado, red onion, cilantro, and lime – combined to create a quick salsa for added freshness.
- Other toppings: Sour cream, hot sauce, or corn chips – all optional but recommended!
If you have leftover chicken and rice, consider making my chicken rice bowls.
How To Make Mexican Chicken and Rice Casserole
Follow these steps to prepare this delightful Mexican chicken rice casserole. The complete recipe and nutritional details can be found below. Helpful step-by-step images are provided.
- Cook the rice using your preferred method (or utilize pre-cooked rice). Detailed instructions are available in the recipe card. If using cauliflower rice, prepare the chopped cauliflower (about 3-4 cups) and set it aside.
- Sauté the onion, carrot, celery, bell pepper, and garlic in olive oil until tender (approximately 5-6 minutes).
- Combine the spices, then add the ground chicken and cook for a few minutes. Incorporate the tomatoes and cook for an additional 3-4 minutes.
- Mix the chicken mixture with the cooked rice and corn.
- If using cauliflower rice, add the uncooked chopped cauliflower at this stage, and stir over heat for a minute or two.
- Transfer the mixture to a casserole dish, top with BBQ sauce (evenly spread) and grated cheese, then bake until bubbly.
- While the casserole is baking, prepare a salsa salad by combining diced tomato, avocado, onion, cilantro, lime, and salt.
- Serve the casserole with the salsa salad, sour cream, and crushed corn chips.
Watch The Video
Time-Saving Tips
- Utilize pre-cooked rice (packaged rice works well) and rotisserie or leftover cooked chicken for minimal preparation.
- Pre-shredded cheese can save time and effort.
- Opt for a jar of salsa or guacamole if time is limited.
Make-Ahead Tips
- Prepare the casserole in advance, cover, and refrigerate (note that rice should not be stored for more than 24-36 hours). Simply bake when ready!
- Alternatively, assemble the casserole and freeze it for up to 3 months. Thaw in the fridge overnight before baking.
- For meal prep, cook the chicken and vegetable mixture in advance, cool, freeze, and thaw as needed. Prepare fresh rice, combine with the mixture, top with BBQ sauce and cheese, and bake!
More Tips & Variations
- Add beans: Incorporate black beans or pinto beans for extra protein and fiber.
- Enhance the heat: Add jalapeños or a dash of cayenne for a spicy kick.
- Vary the cheese: Experiment with Monterey Jack, Pepper Jack, or a Mexican cheese blend for diverse flavors. Opt for low-fat cheese to reduce calories.
- Vegetarian option: Replace the chicken with beans or additional vegetables like zucchini or mushrooms.
- Change the protein: Feel free to use ground beef or pork instead of chicken.
Serving Suggestions
This chicken and rice casserole is delightful on its own, but it truly shines when paired with sour cream, hot sauce, and a sprinkle of crushed corn chips. Serve it alongside a fresh avocado-tomato salsa or indulge in some chips and guacamole!